Chickpea Curry _ Pressure Cooker Recipe

Name: Chickpea Curry _ Pressure Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 T oil; 1 t whole cumin seeds; 1 C onion, chopped; 1 Medium red bell pepper, seeded and diced; 1 T mild curry powder; Dash of cayenne pepper; 1/2 t ground cinnamon; 1 1/2 C dried chickpeas, rinsed; 4 C water; 2 t fresh ginger, grated; 1 t salt

Servings: persons

1 T oil
1 t whole cumin seeds
1 C onion, chopped
1 Medium red bell pepper, seeded and diced
1 T mild curry powder
Dash of cayenne pepper
1/2 t ground cinnamon
1 1/2 C dried chickpeas, rinsed
4 C water
2 t fresh ginger, grated
1 t salt

1
1. Fry cumin seeds in hot oil for 10 seconds.
2
2. Stir in onion and bell pepper and cook for 3 minutes.
3
3. Add curry powder, cayenne, cinnamon, chickpeas and water.
4
4. Lock lid and bring up to high pressure. Adjust heat t maintain high pressure for 35 minutes.
5
5. Use natural-release method.
6
6. The mixture will thicken on standing, but if serving immediately, puree some of the chickpeas and stir back into cooker.
7
7. Add ginger and salt to taste.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 T oil, 1 t whole cumin seeds, 1 C onion, chopped, 1 Medium red bell pepper, seeded and diced, and more.

Yes, Chickpea Curry _ Pressure Cooker falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea Curry _ Pressure Cooker

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