COURSE:
Lunch, Main Course

Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 1 onion
• 3 tbsp oil
• 400 g can chickpeas
• 1 cucumber
• 2 cloves garlic
• 2 tbsp harissa
• 1 medium sweet potato
• 500 ml water
• 40 g dried apricots
• 15 g mint
• 125 ml coconut yogurt
• 4 wholemeal pita breads

Instructions

1. Select Sauté and set the time to 12 minutes. When the display indicated Hot, add 1 tbsp of oil and the onion, and sauté for 3 minutes until soft.
2. Drain and rinse the chickpeas, then add them to the inner pot with the onions and the remaining 2 tbsp oil. Continue to sauté for 8 minutes, stirring occasionally until the onions are golden and the chickpeas are deeply golden and crisp. Should the chickpeas start to stick add a little water and a drizzle more oil to loosen them.
3. While the chickpeas cook, cut the cucumber in half lengthways, and remove the seeds by scraping them out with a teaspoon. Cut the cucumber in half again, and dice into bite sized chunks. Sprinkle generously with salt and leave to one side in a bowl.
4. Once the chickpeas are crisp, add the grated garlic and sauté for another minute, then press Cancel. Remove half of the chickpeas along with a few of the onions and set to one side, then add the harissa paste, sweet potato and water to the inner pot and stir gently to combine, deglazing the base of the inner pot. Scatter over the apricots (but don’t stir in) then select Pressure Cook and set the time to 8 minutes, and press start.
5. While the stew cooks, pick the mint from the stems, then lightly rinse the cucumber and toss the mint and cucumber together.
6. When the cooking program finished, perform a quick pressure release and season the stew with salt to taste.
7. To serve, divide into 4 bowls, dollop on coconut yogurt and garnish with the reserved jammy onions and crispy chickpeas. Serve with toasted pita bread and cucumber salad.

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