Chickpea Stroganoff

Soak the chickpeas for a minimum of 8 hours, changing the water three times, adding one tablespoon of vinegar to the new water each time.

Drain the soaking water and place the chickpeas in a pot, adding water until it covers them by about one inch.

Cook the chickpeas over low heat for 5 minutes without the pressure cooker lid, while skimming off any foam that forms.

Rinse the chickpeas well and return them to the pot, covering them again with about one inch of water.

Place the pot under pressure and, as soon as it comes to a boil (reaches pressure), immediately turn off the heat.

Drain the cooked chickpeas. You can freeze half of them if you don't use them all at once.

In a pan, melt the butter and sauté the finely chopped onion until very soft.

Add all the cooked chickpeas to the sautéed onions.

Add almost the entire packet of tomato sauce and the two tablespoons of mustard.

Season with one tablespoon of salt and a little pepper, letting the mixture simmer.

Incorporate the heavy cream to finish the Chickpea Stroganoff, mixing well until you reach the desired consistency.

Serve the Stroganoff alongside a portion of white rice and finish by sprinkling shoestring potatoes over the top.