Pressure Cooker Chickpea Curry

Recipe Ingredients

1 tablespoon	15ml	Butter or oil
1 teaspoon	5ml	Cumin seed
1/4 teaspoon	1.3ml	Ground coriander
1/4 teaspoon	1.3ml	Ground cardamom
2 teaspoons	10ml	Ginger root - grated
1		Cayenne pepper - optional
1		Cinnamon - broken in two
1/4 cup	36g / 1.3oz	Red bell pepper - diced
1 1/2 cups	240g / 8.5oz	Garbanzo beans - picked over & rinsed
1		Water
1/2 teaspoon	2.5ml	Salt - (or), to taste

Recipe Instructions

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.

Source:
New Age, September/October 1998

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