PRESSURE COOKED CHICKPEA CURRY WITH BROWN RICE
Categories Bean Quick & Easy High Fiber Wheat/Gluten-Free Healthy Vegan
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- 1) In a 4-cup capacity heat proof container add the rice, and water. If the container does not have a handle, construct an aluminum foil sling to lower and raise it out of the pressure cooker. Set aside. 2) In the pre-heated pressure cooker, on medium heat without the lid, add the oil and onion and saute' until it is just starting to caramelize (about 7 minutes). Next add the chana masala powder garlic and ginger and saute' for about 30 more seconds until the garlic begins to cook. 3) Next, pour in the water, chickpeas and tomato concentrate into the pressure cooker. 4) Lower the steamer basket (or trivet) into the pressure cooker into the chickpea curry. Now, lower the uncovered heat-proof container into the pressure cooker onto the steamer basket. 5) Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 18-20 minutes at high pressure. 6) When time is up, open the pressure cooker with the Natural Release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the keep warm mode or unplug the cooker and begin counting 10 minutes of natural open time. Then, release the rest of the pressure using the valve. 7) Carefully lift out the heat-proof container and fluff the rice and serve on individual dishes. Mix-in the salt with the curry in the base of the cooker, and spoon it out and serve with an optional dollop of low-fat yogurt.
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Chilli Goller
[email protected]I would not recommend this recipe.
Progress Odeh
[email protected]This recipe was a disaster. The chickpeas were hard and the curry sauce was watery. I followed the recipe exactly, so I'm not sure what went wrong.
Mr Franklin Israel
[email protected]This recipe was a bit bland for my taste. I think it could have used more spices. Other than that, it was a good recipe. The chickpeas were tender and flavorful, and the curry sauce was creamy. I served it with rice, and it was a filling and satisfyi
Michael Andreou
[email protected]This recipe was a bit too spicy for my taste, but I think that's just a personal preference. Other than that, it was a great recipe. The chickpeas were tender and flavorful, and the curry sauce was delicious. I served it with rice, and it was a filli
Ansar Raza
[email protected]I was pleasantly surprised by how good this recipe was. I'm not a huge fan of chickpeas, but I loved the way they were cooked in this curry. The sauce was also very flavorful. I served it with rice, and it was a delicious and satisfying meal.
Saugat Shahi
[email protected]This is a great recipe for a quick and easy weeknight meal. The curry is flavorful and the chickpeas are tender. I served it with rice, and it was a hit with my family.
BH•ნიკექსა BH•ნიკექსა
[email protected]I've made this recipe several times, and it's always a hit. It's so easy to make, and the results are always delicious. I love that I can use canned chickpeas, which makes it even quicker.
Asif Mustafa
[email protected]This was a great recipe! I made it exactly as written, and it turned out perfectly. The chickpeas were tender and flavorful, and the curry sauce was delicious. I served it with brown rice, and it was a hit with my family.
badda berly woods
[email protected]I love this recipe! The chickpeas are so creamy and flavorful, and the curry sauce is perfect. I served it over rice, and it was a delicious and satisfying meal.
Rebaone Ree
[email protected]This chickpea curry is a lifesaver! I'm always looking for quick and easy meals, and this one fits the bill perfectly. The pressure cooker makes it so convenient, and the curry is packed with flavor. I served it with brown rice, and it was a hit with