CHICKPEA CURRY (VEGAN -PRESSURE COOKER)

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Chickpea Curry (Vegan -Pressure Cooker) image

A few minor changes to suit taste, based on a recipe by Suzanne Gibbs in her book "the Pressure Cooker". A super easy vegan cury that's great served with pappadums and rice or naan breads (if you can have wheat). Gluten-free and vegan. A mild recipe....add extra spices in if you like a warmer curry. Kids and meat-lovers will enjoy this one. The original recipe calls for 2 potatoes. This recipe uses cooked chickpeas as the addition of salt and acidic tomatoes inhibits the cooking of beans

Provided by Jubes

Categories     Curries

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

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)

Steps:

  • Heat the oil in the pressure cooker over high heat. Cook the cumin seeds for approx 30 seconds or until they start to crackle.
  • Add the sliced onion and cook, stirring, for 5 minutes. The onion should be golden and soft.
  • Reduce the heat and stir in the garlic and other spices.
  • Add all remaining ingredients (except garnish).
  • Close and lock the lid. Bring to high pressure over high heat. Reduce heat to stabilise the pressure and cook for 15 minutes.
  • Release pressure and serve with a sprig of coriander or a sprinkle of parsley. Serve with steamed basmati rice, naan or pappadums.
  • 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.

Bernice Brice
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This curry was a disaster. The chickpeas were undercooked and the sauce was watery. I won't be making this recipe again.


Matthew Makinde
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The curry was good, but it was a bit too oily for my taste. I'll try using less oil next time.


RC
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I found this curry to be a bit bland. I added some extra spices and it was much better.


Chimezie Favour
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This curry was a bit too spicy for my taste, but I still enjoyed it. Next time I'll use less chili powder.


Md kuwcher
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I've tried many chickpea curry recipes, but this one is by far the best. It's so creamy and flavorful.


Kabiru Abubakar
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This curry is delicious! The chickpeas are cooked perfectly and the sauce is rich and flavorful. I highly recommend it.


MARYAM SYED Gulali khan
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I was really impressed with this curry. It's so flavorful and complex, yet it's still easy to make. I'll definitely be making it again.


Sarev Victoria
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This chickpea curry is the perfect comfort food. It's warm, hearty, and satisfying. I love serving it with rice or naan.


Van Truck95
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I've made this curry several times now and it's always a hit. It's so flavorful and comforting.


Mahamane Traore
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This curry was so easy to make and it turned out delicious. I especially loved the crispy tofu.


Tely Murphy
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I made this curry for my family last night and they loved it! Even my picky kids ate it up. It's definitely going into my regular rotation.


besik revazishvili
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This chickpea curry is a winner! I love the combination of spices and the creamy coconut milk. It's hearty and satisfying, and it's perfect for a weeknight meal.