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    You are in: Home / Low-cholesterol / Chickpea Curry (Vegan -Pressure Cooker) Recipe
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    Chickpea Curry (Vegan -Pressure Cooker)

    Chickpea Curry (Vegan -Pressure Cooker). Photo by **Jubes**

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    **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

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    1. 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. 2
      Add the sliced onion and cook, stirring, for 5 minutes. The onion should be golden and soft.
    3. 3
      Reduce the heat and stir in the garlic and other spices.
    4. 4
      Add all remaining ingredients (except garnish).
    5. 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. 6
      Release pressure and serve with a sprig of coriander or a sprinkle of parsley. Serve with steamed basmati rice, naan or pappadums.
    7. 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.

    Ratings & Reviews:

    • on January 22, 2013


      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.)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 23, 2012


      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.

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    • on April 21, 2012


      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

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Chickpea Curry (Vegan -Pressure Cooker)

    Serving Size: 1 (497 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 384.3
    Calories from Fat 74
    Total Fat 8.3 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 478.2 mg
    Total Carbohydrate 68.9 g
    Dietary Fiber 11.9 g
    Sugars 6.0 g
    Protein 11.6 g

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