Ingredients:

• 1 large eggplant, cut into 1-inch cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes (or 2 fresh tomatoes, diced)
• 1 small onion, diced
• 3 garlic cloves, minced
• 1/2 cup vegetable broth or water
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon (optional)
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Salt and black pepper, to taste
• Fresh parsley or cilantro, chopped (for garnish)
• Lemon wedges, for serving

Instructions:

1. Sauté the vegetables:

• Set the Instant Pot to Sauté mode and add olive oil.
• Once hot, add the diced onion and cook for about 3-4 minutes until softened.
• Add the garlic and cook for another minute until fragrant.

2. Add the spices:

• Stir in the cumin, coriander, smoked paprika, cinnamon, and red pepper flakes (if using). Cook for 1 minute to toast the spices, enhancing their flavor.

3. Add the eggplant and chickpeas:

• Add the cubed eggplant and chickpeas to the pot. Stir to coat them with the onion, garlic, and spices.

4. Add tomatoes and broth:

• Pour in the diced tomatoes and vegetable broth (or water). Stir to combine everything well, scraping up any bits stuck to the bottom of the pot.

5. Pressure cook:

• Place the lid on the Instant Pot and set the valve to the Sealing position.
• Set the Instant Pot to Manual (High Pressure) for 8 minutes.
• Once the cooking time is up, allow the pressure to release naturally for about 5 minutes, then do a quick release by carefully moving the valve to the Venting position.

6. Season and serve:

• Once the pressure is released and the lid is open, give the stew a stir. Season with salt and pepper to taste.
• If the stew seems too thick, you can add a little more vegetable broth to reach your desired consistency.

7. Garnish and enjoy:

• Serve the eggplant chickpea stew in bowls, garnished with fresh parsley or cilantro. Squeeze a little lemon juice over the top for brightness.

Tips:

• For added richness: Stir in a tablespoon of tahini or a dollop of plain yogurt before serving.
• Add greens: You can toss in a few handfuls of fresh spinach or kale right after pressure cooking and let it wilt into the stew.
• Serve with: This stew pairs well with rice, couscous, or a slice of crusty bread for soaking up the flavorful sauce.

This Instant Pot Eggplant Chickpea Stew is a simple, nutritious meal that’s perfect for busy weeknights and is easily customizable based on your tastes!