Chickpea Curry (vegan -pressure Cooker)

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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
• 3 cups cooked chickpeas (roughly 29.5 ounces in total) or 2 (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
• fresh cilantro stem, as garnish (cilantro also known as coriander)

Recipe

• 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.