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Curried Chickpeas

Curried Chickpeas

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.
5 from 4 votes
Prep Time 5 mins
Cook Time 15 mins
Course Main Course
Cuisine Indian
Servings 6

Equipment

  • Pressure Cooker

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

May use 1/4 tsp of red pepper flakes or dried ground chili peppers for a spicy curry.
Keyword Chickpeas, Curried Chickpeas, Curry