Chickpea Curry - Pressure Cooker

1 onion diced (1 to 2 cups)
1 cup mushrooms, chopped
2 carrots, chopped
1 stalk celery, chopped
1 cup orange bell pepper, chopped
4 cloves garlic, minced
1 6 oz. can tomato paste
1 14 oz. can diced tomatoes
1 Tablespoon curry powder*
1 Tablespoon chili powder
1/2 teaspoon ground ginger or 1 Tablespoon fresh minced ginger
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
5 1/2 cups water
1 to 2 bay leaves
1 lb chickpeas, dry
salt and pepper to taste
optional: 1 cup coconut milk

Saute' diced onion and mushrooms for 2 minutes. Add carrots and celery and cook another minute. Add 2 tablespoons water, bell pepper, garlic, tomato paste, curry powder, chili powder, and ginger, paprika, onion powder and garlic powder and cook another minute. Stir in 5 1/2 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 salt and pepper to taste, and optional coconut milk.

* Or 1 1/2 teaspoons cumin and 1 1/2 teaspooons turmeric