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
1/2 teaspoon ginger
5 cups water
1 to 2 bay leaves
1 lb chickpeas, dry unsoaked
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 30 minutes and allow steam to release naturally. Add red cayenne pepper to taste.
* Or 1 1/2 teaspoons cumin and 1 1/2 teaspooons turmeric
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