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Chickpea Curry

1 tb Butter
1 ts Cumin seed
1/4 ts Coriander
1/4 ts Cardamom
2 ts Ginger; grated
1 ds Cayenne pepper; optional
1 Stick cinnamon
1/4 c Red bell pepper; diced
1 qt Water
1/2 ts Salt
4 c Cooked rice
1 1/2 c Chickpeas; dried


Heat butter in cooker. Add cumin seeds and sizzle for 5 seconds. Stir in the remaining ingred. except the salt. Lock the lid in place and over high heat bring to high pressure. Adjust heat to maintain. and cook for 35-40 min. Reduce pressure with a quick-release. Remove the lid tilting it away from you. If not done cook longer.


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