Eggplant, Tomato, and Chickpea Tagine

Ingredients

• 0.25 cup olive oil
• 4 medium garlic cloves, finely chopped
• 1 medium yellow onion
• 2 pints grape or cherry tomatoes, halved
• 1 inch ginger, finely grated
• 1.5 teaspoons cumin powder
• 1 teaspoon sweet paprika
• 0.25 teaspoon cinnamon
• 2.5 teaspoons salt
• 1 teaspoon pepper
• 0.25 cup water
• 2 pounds eggplant, cut into 1" pieces
• 1 can chickpeas / 1.5 cup cooked chickpeas
• 1 tablespoon lemon juice
• 1 cup cilantro

Directions

1. Press the saute button on the Instant Pot. Add the oil, saute the garlic until brown.
2. Add the onion, tomatoes, ginger, cumin, paprika, cinnamon, salt, and pepper. Cook until the tomatoes begin to release juices.
3. Cancel the saute, stir in 0.25 cup water, and mix in the eggplant.
4. Press the manual pressure cook button and cook on low pressure for 3 minutes.
5. Quick release the pressure and open.
6. Stir in the chickpeas, lemon juice, and cilantro.

Comments

Adapted from From Milk Street: Fast and Slow