Cranberry chickpea stew

Soak 1/2 C garbanzo beans in water for at least 6 hours. Drain.

In the pressure cooker, saute half an onion with some garlic. Add the garbanzos with just enough stock to cover. Pressure cook until tender, about a half hour.

Release the pressure and stir in 1/2 C cranberries, 1 peeled diced apple, half a diced red pepper, a bit more garlic, and 1/2 C chopped sweet onion. Simmer for about 10 minutes. Add salt and pepper to taste, and a pinch of sugar.

This is good with brown rice.