Chickpea Curry 2
Serving Size : 4
Ingredients for prepare Chickpea Curry 2
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | tablespoon | butter |
| 1 | teaspoon | cumin seed |
| 1/4 | teaspoon | coriander |
| 1/4 | teaspoon | cardamom |
| 2 | teaspoons | grated ginger |
| 1 | dash | cayenne pepper - optional |
| 1 | stick | cinnamon |
| 1/4 | cup | red bell pepper - diced |
| 1 | quart | water |
| 1/2 | teaspoon | salt |
| 1 1/2 | cups | dried chickpeas |
| 4 | cups | cooked rice |
recipe Chickpea Curry 2
Heat butter in cooker. Add cumin seeds and sizzle for
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5 seconds. Stir in the remaining ingredients, except the rice. Lock the lid in
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place and over high heat bring to high pressure. Adjust heat to maintain
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and cook for 35-40 min. Reduce pressure with a quick-release. Remove the
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lid tilting it away from you. If not done cook longer. Serve over rice
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or puree it like hummous.
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