Chickpeas, Veggies and Curry in the Pressure Cooker Recipe

Name: Chickpeas, Veggies and Curry in the Pressure Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dry chickpeas; 1 liter water; 3 tomatoes, diced; 3 carrots, in 1-inch slices; 2 onions, in 3/4-inch cubes; 4 garlic cloves, minced; 14 head cabbage, in 1 1/2-inch cubes; ⅓ cup olive oil; 1 tablespoon curry powder; 1 ½ teaspoons ground cumin; 1 teaspoon ground coriander; ¼ teaspoon red pepper flakes; 1 ½ tablespoons lemon juice; ½ teaspoon salt

Servings: persons

1 lb dry chickpeas
1 liter water
3 tomatoes, diced
3 carrots, in 1-inch slices
2 onions, in 3/4-inch cubes
4 garlic cloves, minced
14 head cabbage, in 1 1/2-inch cubes
⅓ cup olive oil
1 tablespoon curry powder
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
¼ teaspoon red pepper flakes
1 ½ tablespoons lemon juice
½ teaspoon salt

1
If you are soaking the chickpeas, do so in the pressure cooker, lid closed, with the liter of water the night before you'll be cooking.
2
When you're ready to cook, put the cooker on high on the stove.
3
When steam comes out, reduce the heat to medium and cook for 10 minutes.
4
If they haven't soaked, do the same as above but cook for 35 minutes instead.
5
Meanwhile, prepare your vegetables and put them into a bowl.
6
Measure your spices and put them in a small bowl.
7
When the time is up, take the cooker off the stove and wait for the pressure to drop on it's own.
8
Then, add the vegetables, spices, oil, lemon and salt, and mix.
9
Close the lid and put on high again, same as before and cook another 10 minutes.
10
When the time is up, let the pressure drop on it's own again, open and serve!

585

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 14 ingredients. The key ingredients include: 1 lb dry chickpeas, 1 liter water, 3 tomatoes, diced, 3 carrots, in 1-inch slices, and more.

Yes, Chickpeas, Veggies and Curry in the 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.

Chickpeas, Veggies and Curry in the Pressure Cooker

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