Now I’m cooking a lot more pulses than I used to, it seemed worth investing in a pressure cooker to reduce the cooking times and energy use. It really speeds things up. In this recipe I use it twice: first to mostly cook the chick peas, then to cook the finished dish (eggplants need quite long cooking, too, and this seemed like a good way of speeding that up). Including the cooling times (but not the overnight soaking of the chickpeas), I estimate that this dish took 30 minutes to make from start to finish. You can also cook chickpeas from dry in a pressure cooker, but that takes 30 minutes, so it makes more sense to me to soak them.

You could use spinach instead of kale and chard here.

Chickpea, kale and eggplant curryChickpea, kale and eggplant curry (pressure cooker version: serves 2)

Ingredient Calories per serving
½cup dried chickpeas, soaked overnight in water 134
1 tsp cumin seeds, lightly crushed 2
1 tsp coriander seeds, lightly crushed 2
1 tsp ground ginger 2
2 tbsps sunflower oil 120
3 cloves garlic, chopped 2
155g eggplant/aubergine, chopped into chunks 19
4 mildy hot green chilli peppers (e.g. jalapenos), seeded and sliced 8
300g mixed fresh tomatoes, chopped into chunks 27
80g Tuscan kale, chopped 20
115g Swiss chard, chopped 11
salt and pepper 0

Total calories per serving: 350

Ingredients for chickpea, kale and eggplant curryMethod: Drain the soaked chickpeas and put into a pressure cooker with a cup of water. Bring to pressure and cook for six minutes. While the cooker is cooling, prepare the vegetables and spices. Remove the chickpeas from the cooker, retaining the cooking liquid. Put the pan of the cooker back onto the heat and, once it is dry, add the crushed cumin and coriander, then the ground ginger. Once the spices are fragrant, add the oil and the chopped garlic. Cook for a minute, then add the eggplant and pepper and cook for another minute or two. Stir in the tomatoes and when they start releasing their juices, add the chick peas and half a cup of their cooking liquid. Add the kale and chard and seasoning, then put the lid on the cooker, bring to pressure and cook for three minutes.