This was mostly a “what can I make without going all the way outside to the store?” meal, but it ended up pretty tasty.
- 3 medium onions
- 4 medium potatoes
- about 8 tiny sweet red and orange peppers
- 2 cans chopped tomatoes
- Lots of chickpeas (I’d guess 2-3 cans worth? I made them from dry the other day)
- 3 large spoon fulls of dark tahini
- about a tbsp cumin
- half a tsp chipotle powder
- a tbsp dried rosemary
- plenty of olive oil
- balsamic vinegar
- knorr vegetable stockpot
It’s pressure cooker time!
Finely dice the onions, slice the peppers, and chop the carrots and peppers into < 1cm cubes. Put in the pressure cooker with olive oil, cumin, salt and some balsamic vinegar. Cook for 10 minutes after it’s come up to pressure.
Take it off the pressure. Add the tomatoes, tahini, chipotle, chickpeas, the stock pot and a little bit of water. Put back on the pressure and cook for another 10 minutes.
The result is… quite brown. A little orange maybe, but mostly brown (it’s the tahini that does that). It is however rather tasty. The flavours infuse really nicely into the potatoes cooked this way, and the combination of different flavours works quite well together.