Pressure Cooker Chickpea Seafood Stew

preparation

Soak chickpeas overnight in plenty of cold water.

Rinse the mussels thoroughly and remove the beard. Discard any shells that remain open. Peel the garlic and onion and finely dice.

preparation

Saute the garlic and one onion in 2 tablespoons hot oil. Deglaze with white wine deglaze. Season with salt and pepper. Add the mussels, cover, and cook for about 6 minutes, until the shells open. Discard any mussels that remain closed. Remove all the mussels from the shells.

Drain the chickpeas and place in a pressure cooker. Rinse the octopus and add it to the pressure cooker. Cover with water and seal. Cook until tender following manufacturer's instructions.

Peel the remaining onions and finely dice. Rinse the bell peppers, remove seeds and ribs and dice. Rinse, trim and cut the scallions into thin rings. Rinse and halve the tomatoes. Saute the onions in the remaining oil until translucent. Add the scallions and bell peppers and cook together over low heat for about 5 minutes.