This easy to prepare curry derives it's amazing flavor from a combination of spices. Use the pressure cooker to create a meal in minutes.
small yellow onion, diced
garlic cloves, minced
may substitute fresh grated ginger
dried chickpeas, soaked 8 hours and drained
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.
May use 1/4 tsp of red pepper flakes or dried ground chili peppers for a spicy curry.
Chickpeas, Curried Chickpeas, Curry