Heat 2 tablespoons of extra virgin olive oil in your pressure cooker over medium heat until it shimmers, about 2-3 minutes. Add 1 chopped onion and sauté for approximately 5 minutes until it becomes soft and translucent.

Stir in 3 cloves of freshly minced garlic, cooking quickly for about 1 minute until fragrant.

Incorporate 1 chopped red bell pepper, 1 diced zucchini, and 1 diced eggplant into the pot. Cook for 7-10 minutes, stirring occasionally.

Next, stir in 1 can of rinsed chickpeas and 1 can of diced tomatoes along with 1 teaspoon of dried oregano and 1 teaspoon of ground cumin. Season generously with salt and pepper to taste.

Secure the lid on your pressure cooker and set it to high pressure. Cook for 10 minutes, then naturally release the pressure for about 5 minutes.

Once the pressure is released, remove the lid and fluff the mixture gently. Serve hot, garnished with freshly chopped parsley and optional crumbled feta cheese.