Chickpea Curry (Vegan -Pressure Cooker)

**Jubes**'s Note:

A few minor changes to suit taste, based on a recipe by Suzanne Gibbs in her book "the Pressure Cooker". A super easy vegan cury that's great served with pappadums and rice or naan breads (if you can have wheat). Gluten-free and vegan. A mild recipe....add extra spices in if you like a warmer curry. Kids and meat-lovers will enjoy this one. The original recipe calls for 2 potatoes. This recipe uses cooked chickpeas as the addition of salt and acidic tomatoes inhibits the cooking of beans

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 8 teaspoons olive oil
• 4 teaspoons cumin seeds
• 1 large onion, finely sliced
• 4 teaspoons crushed garlic (extra if you want more garlic flavour)
• 2 teaspoons ground coriander
• 2 teaspoons garam masala (extra for a spicier dish)
• 2 teaspoons ground turmeric
• 3 cups cooked chickpeas (roughly 29.5 ounces in total) or 2 (420 g) cans chickpeas, rinsed well and drained (roughly 29.5 ounces in total)
• 2 (400 g) cans diced tomatoes (roughly 28 ounces in total)
• 3 large potatoes, peeled and cut into cubes
• 1/4 teaspoon salt (add more to taste if desired)
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup water

Garnish

• fresh cilantro stem, as garnish (cilantro also known as coriander)

Directions:

1. Heat the oil in the pressure cooker over high heat. Cook the cumin seeds for approx 30 seconds or until they start to crackle.
2. Add the sliced onion and cook, stirring, for 5 minutes. The onion should be golden and soft.
3. Reduce the heat and stir in the garlic and other spices.
4. Add all remaining ingredients (except garnish).
5. Close and lock the lid. Bring to high pressure over high heat. Reduce heat to stabilise the pressure and cook for 15 minutes.
6. Release pressure and serve with a sprig of coriander or a sprinkle of parsley. Serve with steamed basmati rice, naan or pappadums.
7. NOTE: to cook dried beans. Overnight soak, drain water, place into pressure cooker, cover with fresh water and cook on low pressure for 10 minutes. I soaked 2 cups dried chickpeas and result was a little over 4 cups cooked beans. Canned/tinned chickpeas can be used if desired- be sure to drain and wash them well.

Reviews

[feralgreens]

Making it a second time today; quick and easy now that I've done it once before (I'm new to pressure cookers, and needed to get comfortable with them). I recommend grinding and/or toasting all your spices before you start, because there isn't enough time between additions to do so. This recipe is excellent-tasting fresh and also after it's been in the fridge for a couple of days. (As I used frozen tomatoes instead of canned, I wasn't sure how much extra water to add and so my first attempt was a bit soppy, but perhaps I could have thickened it with pea flour or yogurt.)

[kelly.corn_12666312]

Just made this recipe for lunch exactly has the recipe is written except I prefer larger onion pieces. It was very tasty, very fast to make, and I'll be making it again.

[awalde]

Thanks for this easy, fast and very tasty recipe.
I used only one can chickpeas as I had only one and I can tomatoes. I had only frozen cilantro, so I prefered to take parsley.
I was afraid that the chickpeas would be only a mash after the pressure cooking, but this was not the case. The flavors melted perfectly and a phantastic curry was prepared very fast.
We enjoyed this with grilled chicken.
A big thanks from may family as well