Chickpea Curry (Vegan -Pressure Cooker) Recipe

Name: Chickpea Curry (Vegan -Pressure Cooker)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 teaspoons olive oil; 4 teaspoons cumin seeds; 1 large onion, finely sliced; 4 teaspoons crushed garlic (extra if you want more garlic flavour); 2 teaspoons ground coriander; 2 teaspoons garam masala (extra for a spicier dish); 2 teaspoons ground turmeric; 2 cups cooked chickpeas (roughly 29.5 ounces in total) or (420 g) cans chickpeas, rinsed well and drained (roughly 29.5 ounces in total); 2 (400 g) cans diced tomatoes (roughly 28 ounces in total); 3 large potatoes, peeled and cut into cubes; 1/4 teaspoon salt (add more to taste if desired); 1/4 teaspoon fresh ground black pepper; 1/2 cup water; Garnish; fresh cilantro stem, as garnish (cilantro also known as coriander)

Servings: persons

8 teaspoons olive oil
4 teaspoons cumin seeds
1 large onion, finely sliced
4 teaspoons crushed garlic (extra if you want more garlic flavour)
2 teaspoons ground coriander
2 teaspoons garam masala (extra for a spicier dish)
2 teaspoons ground turmeric
2 cups cooked chickpeas (roughly 29.5 ounces in total) or (420 g) cans chickpeas, rinsed well and drained (roughly 29.5 ounces in total)
2 (400 g) cans diced tomatoes (roughly 28 ounces in total)
3 large potatoes, peeled and cut into cubes
1/4 teaspoon salt (add more to taste if desired)
1/4 teaspoon fresh ground black pepper
1/2 cup water
Garnish
fresh cilantro stem, as garnish (cilantro also known as coriander)

1
Heat the oil in the pressure cooker over high heat. Cook the cumin seeds for approx 30 seconds or until they start to crackle.
2
Add the sliced onion and cook, stirring, for 5 minutes. The onion should be golden and soft.
3
Reduce the heat and stir in the garlic and other spices.
4
Add all remaining ingredients (except garnish).
5
Close and lock the lid. Bring to high pressure over high heat. Reduce heat to stabilise the pressure and cook for 15 minutes.
6
Release pressure and serve with a sprig of coriander or a sprinkle of parsley. Serve with steamed basmati rice, naan or pappadums.
7
NOTE: to cook dried beans. Overnight soak, drain water, place into pressure cooker, cover with fresh water and cook on low pressure for 10 minutes. I soaked 2 cups dried chickpeas and result was a little over 4 cups cooked beans. Canned/tinned chickpeas can be used if desired- be sure to drain and wash them well.

363

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 15 ingredients. The key ingredients include: 8 teaspoons olive oil, 4 teaspoons cumin seeds, 1 large onion, finely sliced, 4 teaspoons crushed garlic (extra if you want more garlic flavour), and more.

Yes, Chickpea Curry (Vegan -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 (Vegan -Pressure Cooker)

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