Vegetarian chickpea stew in a pressure cooker

Ingredients for 4 servings:

• 350 g chickpeas, dried
• 150 g beans, white, dried
• 2 tbsp olive oil
• 1 tbsp honey
• 200 g onion(s)
• 4 garlic cloves
• 4 potatoes, raw, peeled
• 1 rosemary sprig(s)
• 3 bay leaves
• 6 tomatoes
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 35 minutes; Total time approx. 13 hours 5 minutes

Soak the chickpeas and beans overnight in 2 liters of water. Slice the onions and quarter the garlic. Cut the peeled potatoes into bite-sized pieces. Heat the oil and honey in a pressure cooker. Sauté the onions and garlic. Add the potatoes, rosemary, and bay leaves and fry. Stir in the chickpeas and beans with the water. Slice the tomatoes and add them as well. Lightly season with salt. Bring to a boil and close the pressure cooker lid. Cook on the second ring for 35 minutes. After opening, return to the stovetop and season with salt and cayenne pepper to taste. The stew tastes even better when reheated the next day after it has cooled.