Thai Chickpeas

Chef #313917's Note:

A one-pot main dish that is vegan and my family loves. Originally it came from a vegetarian pressure cooker cookbook but I have added some extra ingredients for more flavor. Best served over rice (brown is what I use) also prepared in the pressure cooker and flavored with orange juice (instead of some of the water), cinnamon, cardamom (ground or pods), and curry powder. Just add a green side dish for a complete meal.

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Serves: 8-10

Yield: 8.0 cups

• 1 (16 ounce) package chickpeas
• 3 cups low-fat coconut milk
• 1 teaspoon minced garlic
• 3/4 lb sweet potato (peeled and cut into 1 inch chunks)
• 1 cup fresh plum tomato (coarsley chopped)
• 1 tablespoon curry powder
• 1 tablespoon curry paste
• 1 teaspoon fresh grated ginger
• 1/4 cup fresh coriander, minced (can also use dried seeds or powder)
• 1/2 cup fresh basil, minced
• 20 prunes, chopped
• 1 tablespoon soy sauce (optional)

Directions:

1. Soak the chickpeas overnight or use the "quick soak" method (boil the chickpeas 2 minutes, then soak for 2 hours).
2. Drain and rinse the chickpeas. In the pressure cooker, combine the chickpeas, coconut milk, garlic, sweet potatoes, tomatoes, curry powder, curry paste, ginger, and coriander.
3. Lock the lid in place. Over high heat, bring to high pressure and cook for 18 minutes. Allow the pressure to come down naturally. If the chickpeas are not tender, either return to high pressure for a few more minutes or replace but not lock the lid and simmer until the chickpeas are done.
4. Add the basil, prunes, and soy sauce (if desired) to taste as you break up the sweet potatoes and stir to create a thick sauce.