Step 1

Have all your ingredients prepped and ready to go. Heat the oil in the pressure cooker using the Sauté function (on normal) and fry the onions for a couple of minutes.

Step 2

Add the spices, garlic, chilli, garlic, peppers, tomatoes and plantains. Cook for a further two minutes.

Step 3

Add the black eyed beans, chickpeas, thyme and stock. Cover the pot, set vent to sealing and on cook on high pressure for four minutes.

Step 4

Manually release the pressure - it will take about 5 minutes.

Step 5

Taste and season if needed. Serve over steamed or coconut rice with a pinch of dried chilli flakes.