Chickpea Curry - 2

Recipe Ingredients

1 tablespoon	15ml	Butter
1 teaspoon	5ml	Cumin seed
1/4 teaspoon	1.3ml	Coriander
1/4 teaspoon	1.3ml	Cardamom
2 teaspoons	10ml	Grated ginger
1		Cayenne pepper - optional
1		Cinnamon
1/4 cup	36g / 1.3oz	Red bell pepper - diced
1		Water
1/2 teaspoon	2.5ml	Salt
1 1/2 cups	355ml	Dried chickpeas
4 cups	640g / 22oz	Cooked rice

Recipe Instructions

Heat butter in cooker. Add cumin seeds and sizzle for 5 seconds. Stir in the remaining ingredients, except the rice. 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.

Serve over rice or puree it like hummous.

Source:
Under Pressure

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