Moroccan Style Chickpeas and Vegetables

Cooking time: 14 minutes. Serves 4

INGREDIENTS

• 410g eggplant
• 200g dried chickpeas
• 250g red capsicum
• ¼ cup rice bran oil
• 2 cloves garlic, peeled and finely chopped
• 1 tsp freshly grated ginger
• 2 tsp ground coriander
• 1 tsp ground cumin
• 250g pumpkin, peeled and cut into 2cm cubes
• 100g baby english spinach leaves
• 1 brown onion, peeled and diced
• 1 tsp chilli paste
• 2 tbsp freshly chopped coriander
• Greek style plain yoghurt to serve

HOW TO MAKE

1. Soak the chickpeas in boiling water for 3 hours, or overnight.
2. Cut the eggplant into thick slices then into cubes about 2cm. Halve and deseed the capsicum and cut into 2cm cubes. Set aside.
3. Place the drained peas into the Minut’Cook with, 1½ cups water. Close the lid and cook on the High Pressure setting -Timer: 12 minutes (depending on the type and size of the beans). Drain the peas and set aside. Wipe cooker dry with paper towel.
4. Set cooker onto the Browning setting. Heat half the oil and cook eggplant for 3 minutes or until lightly browned, stirring occasionnaly. Remove and set aside.
5. Heat remaining oil and add the onion, garlic and ginger cook for 2 minutes. Add the coriander, cumin and chilli and cook a further 2 minutes. Next, add the capsicum and pumpkin. Close lid and set the cooker onto the Low Pressure setting - Timer: 2 minutes. Add eggplant and cook a further 2 minutes.
6. Return chickpeas with the spinach to cooker, stir well to combine. Cook on Simmer setting for 3 minutes or until the spinach wilts slightly. Add coriander and season, to taste.
7. Serve with couscous and generous dollop or yoghurt.