10thinCelery stems, with their leaves and roughly chopped (reserve some leaves finely chopped for garnish)
130mlTomato Passata
1tablespoon tomato paste
1largeYellow Onion, roughly chopped
50mlEVOO, (Extra Virgin Olive Oil)
900mlWater
1largeCarrot, roughly chopped
3bay leaves
3tablespoonsLemon juice
1teaspoonAll-Spice, ground, ground
1tablespoonBaking Soda
2teaspoonSea Salt
1teaspoonSea salt and freshly ground black pepper
CONDIMENTS
Black Olives
Strained Greek Yogurt
Rustic Cypriot Bread
Instructions
From previous night soak the beans in water and the baking soda, the water to be 4 cm above the chickpeas as the chickpeas increase their volume quite rapidly. Add more water if needed.
Add in cooker with the onions the beans and all the ingredients except of the lemon juice, give it a stir and bring to a boil. Tightly close the pressure cooker, leaving on a low heat for 20-30 minutes.
Carefully release the pressure valve to get rid of the steam and then open the casserole. Discard the bay leaves, add the lemon juice, sprinkle the chopped celery leaves and serve.