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Garbanzo Beans
(5 Litre pressure cooker)

Serves: 8	Pressure Cooking Time 18 minutes
3 cup water  2 cup garbanzo beans soaked overnight or in hot water for 2 hours and drained 2 tbsp olive oil  1 large (½ lb / 225 g) onion thinly sliced 3 cloves garlic finely chopped 3 large (1½ lb / 675 g) tomatoes peeled and coarsely chopped 1 medium (4 oz / 120 g) green pepper de-seeded and sliced 2 tsp salt  ½ tsp pepper  ½ tsp dried tarragon leaves  ¾ tsp dried basil leaves  1 tbsp parsley chopped
Method
1 To cook reduced quantities : do not reduce water at all. 2 Pour water into cooker. Add beans. Bring to boil on high heat. Skim off scum, if any. 3 Close cooker. Bring to full pressure on medium heat. Reduce heat and cook for 18 minutes. 4 Remove cooker from heat. Allow to cool naturally. 5 Open cooker. Drain beans. Remove skins that have come loose. 6 Heat oil in rinsed cooker for about 2 minutes. Add onion and garlic. Stir fry till onion is transparent. Add tomatoes. Cook for about 3 minutes, stirring occasionally. Add beans and remaining ingredients except parsley. Mix well. Reduce heat and simmer for about 5 minutes, stirring occasionally. Serve hot, garnished with parsley.