Pressure cooker chickpea curry

Yield: 4 servings

Measure Ingredient
1 tablespoon Butter or oil
1 teaspoon Cumin seed
¼ teaspoon Ground coriander
¼ teaspoon Ground cardamom
2 teaspoons Ginger root; grated
1 dash Cayenne pepper; optional
1 Cinnamon stick; broken in 2
¼ cup Red bell pepper; diced
1½ cup Garbanzo beans; picked over &
; rinsed
1 quart Water
½ teaspoon Salt; to taste

Heat the butter or oil in the cooker. Add the cumin seeds and sizzle ofr 5 seconds. Stir in the remaining ingredients except the salt. Lock the lid in place and over high heat bring to high pressure. Adjust heat to maintain high pressure.

If you like your chickpeas with a bit of a crunch, check them after 35 minutes. Reduce pressure with the quick-release method (run cold water over the pot before opening). Remove the lid, tilting it away from youj to allow excess steam to excape. If the chickpeas are not sufficiently cooked, replace the lid and simmer over low heat for a few more minutes. When done, drain off and reserve the excess liquid for another use. (It is excellent for stock.) Add salt to taste. Discard the cinnamon sticks and adjust the seasonings. Serve immediately or at room temperature.

From Cooking Under-Pressure by Lorna J. Sass.

Per serving: 287 Calories; 5g Fat (14% calories from fat); 15g Protein; 49g Carbohydrate; 0mg Cholesterol; 294mg Sodium Recipe by: New Age, September/October 1998 Converted by MM_Buster v2.0l.

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