Legumes
This stew brings white beans, chickpeas and broad beans together in a pressure cooker, with care taken over their different cooking times. Olive oil and a few vegetables give it a light consistency. Cooking the three pulses evenly together takes skill; with the right sequence, the result is a filling yet light main course.
Cover the white beans, chickpeas and broad beans with plenty of water in separate bowls and soak overnight at room temperature. Drain and rinse the next day.
Sauté the onion in half the olive oil until lightly golden. Add the carrot and tomato paste and continue to cook for a few more minutes.
Add the drained white beans, chickpeas and broad beans to the pan and pour in enough hot water to cover. Add the salt, black pepper, Turkish red pepper flakes and bay leaf, then close the pressure cooker lid. Once it starts to boil, cook over low heat for 45 minutes.
Allow the pressure to drop naturally, then open the lid and check the pulses. If the stew is too watery, simmer uncovered for another 10 minutes.
Remove from the heat and rest for 5 minutes. Drizzle with the remaining olive oil and serve hot.
Choose pulses of similar size because they will cook together; otherwise, one may turn mushy while another stays hard. Do not open the pressure cooker until the pressure has dropped naturally. A sudden pressure drop can break up the pulses.
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