Melanzani Chickpea Goulash From Pressure Cooker

Leave the chickpeas to soak overnight in plenty of water. Drain the water and cook the chickpeas in a pressure cooker for 10 minutes. Preheat the oven to 200 °C convection.

Dice the melanzani, mix with a tablespoon of olive oil, spread on a baking sheet and brown for about 15 minutes. Peel the potato and cut into small cubes.

Chop onion and garlic and sauté in olive oil until translucent. Add tomatoes in pieces, Soy Cuisine and vegetable soup. Add potatoes, chickpeas, two kinds of peppers and marjoram and simmer covered for 10 minutes.

Add vegetable soup if needed. Add diced melanzani and simmer, covered, for another 10 minutes. Add lemon zest and season with salt.

Serve the goulash sprinkled with parsley.

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