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I love curry! Early in my plant based journey, I discovered how easy it is to make a delicious and healthy vegan curry. This madras curried lentils recipe was the first one I made, and remains a frequent meal.
These simple curried chickpeas seem destined to become my next favorite. And preparing them in the pressure cooker speeds up the process.
Curry is a broad term for a variety of dishes originating in India. The recipes use a combination of spices and herbs that typically includes turmeric, cumin, coriander, ginger and fresh or dried chilies. Curry can be sweet and mild. Or the flavor can be hot and spicy.
Curry is usually prepared as a sauce and combined with vegetables, fruits or proteins. These delightful curried chickpeas are mild and gain their flavor from a combination of six spices and herbs.
Curried Chickpeas Recipe
This recipe is adapted from Vegan Under Pressure. Soak dried chickpeas for eight hours before cooking. Because the cook time is so short, start the chickpeas soaking in the morning and drain and rinse them when you are ready to add to the pressure cooker.
I use my DIY vegetable broth in this recipe. Found out how easy it is to make your own, from veggie scraps. And, I prepare a batch of brown rice in the pressure cooker prior to making the curry. Combine two cups of dried brown rice with 3 cups of vegetable broth, in the pressure cooker. Lock on lid. Bring to pressure and cook for 25 minutes. Allow pressure to release naturally.
- Pressure Cooker
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1 1/2 cups vegetable broth
- 1 tsp ground ginger may substitute fresh grated ginger
- 1/4 tsp ground cardamom
- 1/2 tsp ground coriander
- 1 tsp cumin
- 1 tsp ground mustard
- 2 tsp curry powder
- 2 cups dried chickpeas, soaked 8 hours and drained
- 2 tbsp tomato paste
- sea salt to taste
- Rinse chickpeas after soaking for 8 hours. Set aside.
- Heat pressure cooker (I use meat setting) and saute onions in small amount of vegetable broth for 1 - 2 minutes. Add garlic and cook for another minute.
- Add spices and stir. Add drained and rinsed chickpeas and vegetable broth.
- Lock on lid. Bring to pressure and cook for 15 minutes. Allow pressure to come down naturally. Carefully remove lid.
- Test a chickpea to see if it is done. If not, lock on lid again and return to pressure, cooking for 1 - 2 minutes more.
- Stir chickpeas and add the tomato paste and sea salt to taste. Serve with brown rice.
Perfect Quick Curry
I love this curry! Just inhaling the scent of the spices as I prepare the recipe gets me hungry for this tasty dish. And I don’t mind at all cleaning up the kitchen while the curried chickpeas cook. They smell wonderful.
They taste wonderful as well. The combination of spices is perfect. The fun part is you can play around with different spices to change up the flavor slightly. Swap out the curry powder for garam masala. Add a pinch of red pepper flakes. Throw in a bit of chili powder.
For me the current mix of flavors is absolutely right. As cooler weather appears, these curried chickpeas, served over brown rice, will grace my bowl often.
Pick up a pressure cooker like I use by clicking link below. And check out the pressure cooker cookbooks too!
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