Actually I have thought before I have posted this in my blog and I looked very carefully to see if I had or not but then I seen I hadden’t and became disappointed. I very much love this dish and it can either be made with or without chickpeas. I am giving you the list first then I will take you to the methods and it will involve either instant pot and the like method or a stovetop pressure cooking method.
INGREDIENTS LIST:
- This can be made with any vegetables in season such as either 2 parsnips, potatoes, sweet potatoes, or turnips which get peeled except the potatoes which is the only one that gets peeled or not which is solely up to you. I choose not to peel my potatoes and the rest I will peel.
- 6 large carrots peeled or 1 bag of baby carrots, 6 stalks of celery all which gets cut in to 4 or 5 pieces.
- 1 tomato chopped, 1 onion or shallot cut in to half moon slices, 3 garlic cloves chopped
- 1 cup of green beans either fresh or frozen, 1 cup of peas, 4 zucchinis and or yellow squash, 1 bell pepper of any color, 1 head of broccoli and or cauliflower, these are the vegetable options you would want to play with and it all depends on what the season is.
- 1 cup of chickpeas the only purely optional ingredient
- Either 5 dates, apricots, figs, prunes or 1 handful of raisins or dried currents, 2 Preserved Lemons, My Ras El Hanout
- Either 1 pinch of vegtea seasoning, pink salt or seasoned salt or 1 bullion cube 3 dashes of maggi or knorr aroma, 3 dashes of balsamic vinegar, 1 bay leaf
- 1/4 cup of oil of olive, corn, canola, grapeseed, sunflower, safflower, vegetable or avocado
- 1 quart or 1 liter of water, 5 olives and their juice, 1 tsp of capers and their juice
STOVETOP PRESSURE COOK AND INSTANT POT AND THE LIKE METHOD:
Turn heat on high and add the the chickpeas only if using and the water and place the lid on the stovetop pressure cooker and wait for the button to pop up, this way you know it is full of pressure and let cook for 30 minutes and shut the heat off and wait for the pressure to escape. Place the beans and their juice in a bowl and set aside. For instant pot and the like if using chickpeas only, select pressure cook setting on high for 30 minutes and make sure for both methods the chickpeas are unseasonend. For stovetop pressure cooker turn off heat and and let pressure escape. Instant pot and the like method is pressing the quick release button to release the pressure.
Again with the either the stovetop pressure cooker on high heat or the instant pot and the like on saute add the oil which I used was sunflower. It is up to you on the ingredients list on which you want to add. Then add the onion or shallot and stir until they are brown. Add the garlic, ras el hanout, preserved lemon, the olives and capers in their juices, stir and add tomato until it turns mushy. Turn heat off the stove or press cancel on intant pot and the like to turn it off to keep from burning.
Also from the ingredients list I have added bullion cube which is my choice, the bay leaf gets added and I added the potatoes unpeeled. You can choose to peel these if you want to but I choose not to because the vitamins are retained in this vegetable. You can add peas if you want. I didn’t add the peas or the green beans. there are yellow beans too which look and taste just like green beans this will work also.
I added cauliflower and did not add the broccoli, carrots celery, 1 bell pepper of any color, I also didn’t add the zucchini and yellow squash and the peas. I added dried figs and the chickpeas which I have pressure cooked earlier back to either the stovetop pressure cooker or instant pot and the like. I used whatever I have available to me I did not have the zucchini or yellow squash or broccoli. If no chickpeas are used then you just add water. Add balsamic vinegar and either maggi or knorr aroma.
This also depends on the seasons on which vegetables are available in some places. Since I used chickpeas that I added the juice also from them along with the chickpeas themselves that no extra water was needed. When you decide to use chickpeas, do not throw the liquid. This is because it makes it more tasty. For stovetop pressure cooker let the pressure build once more and the button pops up and let cook for 30 minutes or for instant pot and the like select pressure cook again once more on high for the same amount of time as the stovetop methods instructions. The instant pot and the like will shut off automaticlly because it is programed to do so which is an excelent safety feature. For regualar stovetop just shut the heat off and let sit until the pressure escapes which takes probably at least 15 minutes. For instant pot press the quick release button.
This is so yummy this is served with couscous or breads with a thick hearty crust so enjoy. Aslo you can serve plain yogurt with it too.
