Serving Size: 4

1 tsp cumin seed
1/4 tsp ground coriander
1/4 tsp ground cardamom
2 tsps ginger root — grated
1 dash cayenne pepper — optional
1 cinnamon stick — broken in 2
1/4 c red bell pepper — diced
1 1/2 c garbanzo beans — picked over & rinsed
1 qt water
1/2 tsp salt — to taste

Place all ingredients except the salt into the pressure cooker. Lock the lid in place and over high heat bring to high pressure. Adjust heat to maintain high pressure.

If you like your chickpeas with a bit of a crunch, check them after 35 minutes. Reduce pressure with the quick-release method (run cold water over the pot before opening). Remove the lid, tilting it away from youj to allow excess steam to excape. If the chickpeas are not sufficiently cooked, replace the lid and simmer over low heat for a few more minutes. When done, drain off and reserve the excess liquid for another use. (It is excellent for stock.) Add salt to taste. Discard the cinnamon sticks and adjust the seasonings. Serve immediately or at room temperature.

Adapted from a recipe on Veg-Recipes

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