Recipe - Pressure Cooker Chickpea Curry

1 tablespoon Butter or oil
1 teaspoon Cumin seed
One fourth teaspoon Ground coriander
One fourth teaspoon Ground cardamom
2 teaspoon Ginger root; grated
1 ds Cayenne pepper; optional
1 Cinnamon stick; broken in 2
One fourth cup Red bell pepper; minced
1 One half cup Garbanzo beans; picked over
&
; rinsed
1 qt Water
One half 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 quickrelease 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 UnderPressure 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.