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Chickpea Curry Cooked Under Pressure

1 tablespoon unsalted butter -- or oil
1 teaspoon cumin seed -- whole
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
2 teaspoons ginger -- freshly grated
1 dash cayenne pepper -- optional
1 stick cinnamon -- 3-inch
1/4 cup diced red bell pepper -- or substitute
1 1/2 cups chickpeas -- picked over and rinsed
4 cups water
1/2 teaspoon salt -- or to taste


Break the cinnamon stick into 2 pieces.

Heat the butter in the pressure cooker. Add the whole cumin seeds and sizzle for 5 seconds. Stir in the remaining ingredients except the salt.

Lock the lid in place and bring to high pressure over high heat. Adjust heat to maintain high pressure, and cook for 35-40 minutes (depending upon desired consistency). Reduce pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.

If the chickpeas are not sufficiently cooked, replace the lid and simmer over low heat for a few minutes. When done, drain off and reserve the liquid for another use. (The liquid is excellent for stock or use to prepare a variation of the recipe.) Add salt to taste. Discard the cinnamon pieces and adjust the seasonings. Serve immediately or at room temperature.


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