Chickpea Vegetable Curry - Pressure Cooker

1/4 cup water
1 onion, diced
1 cup mushrooms, chopped
4 cloves garlic, minced
1 Tablespoon curry powder (or 1 1/2 teaspoons cumin and 1 1/2 teaspoons turmeric)
1 Tablespoon chili powder
1 teaspoon paprika
1/2 teaspoon ground ginger

1 1/2 cups water
1 bay leaf
1 15 oz. can diced tomatoes
1/2 of 6 oz. can tomato paste
1 15 oz. can coconut milk
1 red bell pepper, diced
1 carrot, chopped
1 stalk of celery, chopped
2 cups cauliflower, cut into small florets

3  cups cooked chickpeas, drained (2 -15 oz. cans)
1 cup frozen green peas

In the pressure cooker, saute' onions and mushrooms in 2 tablespoons of water for 5 minutes. Add 2 more tablespoons water along with the garlic, curry powder, chili powder, paprika, ginger and cook one minute.

Stir in 1 1/2 cups water, diced tomatoes, tomato paste, coconut milk, red bell pepper, carrot, celery, cauliflower and bay leaf,. Cook under pressure for 1 minute. Release pressure quickly. Stir in green peas and cooked chickpeas. Remove bay leaf.

Serve over cooked rice or potatoes.

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To cook one pound of dried chickpeas, place beans in pressure cooker with 8 cups of water. Cook under pressure for 33 minutes and allow pressure to release naturally. Makes about 6 1/2 cups.