Pressure Cooker Chickpea Curry
Serving Size : 4
Ingredients for prepare Pressure Cooker Chickpea Curry
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | tablespoon | butter or oil |
| 1 | teaspoon | cumin seed |
| 1/4 | teaspoon | ground coriander |
| 1/4 | teaspoon | ground cardamom |
| 2 | teaspoons | ginger root - grated |
| 1 | dash | cayenne pepper - optional |
| 1 | stick | cinnamon - broken in two |
| 1/4 | cup | red bell pepper - diced |
| 1 1/2 | cups | garbanzo beans - picked over & |
rinsed
pressure cooker chickpea curry |
| 1 | quart | water |
| 1/2 | teaspoon | salt - (or), to taste |
recipe Pressure Cooker Chickpea Curry
Heat the butter or oil in the cooker. Add the cumin
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seeds and sizzle ofr 5 seconds. Stir in the remaining ingredients except the salt. Lock the
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lid in place and over high heat bring to high pressure. Adjust heat to maintain high pressure. If you
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like your chickpeas with a bit of a crunch, check them after 35 minutes. Reduce
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pressure with the quick-release method (run cold water over the pot before opening). Remove the lid, tilting it away from
Pressure Cooker Chickpea Curry
youj to allow excess steam to excape. If the chickpeas are not sufficiently cooked, replace the lid and simmer over
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low heat for a few more minutes. When done, drain off and reserve the
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excess liquid for another use. (It is excellent for stock.) Add salt to taste. Discard the cinnamon sticks and adjust
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the seasonings. Serve immediately or at room temperature. From Cooking Under-Pressure by Lorna J. Sass.
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