Sunday, March 19, 2017
Chickpea Curry - Pressure Cooker
1 onion diced (1 to 2 cups)
1 cup mushrooms, chopped
2 carrots, chopped
1 stalk celery, chopped
5 cloves garlic, minced
1/2 of a 6 oz. can tomato paste
1 4 oz. can diced green chiles
1 Tablespoon curry powder*
1 Tablespoon chili powder
1/4 teaspoon ground ginger or 1 Tablespoon fresh minced ginger
5 cups water
1 to 2 bay leaves
1 lb chickpeas, dry unsoaked
optional: 1 cup coconut milk
1/4 teaspoon (or to taste) red pepper
Saute' diced onion and mushrooms for 2 minutes. Add carrots and celery and cook another minute. Add 2 tablespoons water, garlic, tomato paste, green chiles, curry powder, chili powder, and ginger and cook another minute. Stir in 5 cups water, bay leaves and chickpeas. Cover and cook under pressure for 35 minutes and allow steam to release naturally. Remove bay leaves. Stir in red cayenne pepper to taste and optional coconut milk.
* Or 1 1/2 teaspoons cumin and 1 1/2 teaspooons turmeric
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