Pressure Cooker Chickpea Curry
Serving Size : 4
1 tsp cumin seed
1/4 tsp ground coriander
1/4 tsp ground cardamom
2 tsps ginger root -- grated
1 dash cayenne pepper -- optional
1 cinnamon stick -- broken in 2
1/4 c red bell pepper -- diced
1 1/2 c garbanzo beans -- picked over & rinsed
1 qt water
1/2 tsp salt -- to taste
Place all ingredients except the salt into the pressure cooker. 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.
Adapted from a recipe on Veg-Recipes
fatfreevegan.com
See our privacy policy
Blog
