Use this handy chart to determine how long to pressure cook soaked and unsoaked beans

1 tsp cumin seed
1/4 tsp ground coriander…

This makes lots- enough to share and is wonderful.

I adapted this recipe to remove the oil and cut down on the coconut milk, and I replaced the green beans the recipe called for with chickpeas. My family really loved this quick and easy, pressure-cooker dish.

Susan’s serving suggestion: I like this recipe with cauliflower added. After removing the lid, I add about 1 pound of chopped cauliflower, replace the lid, and heat over low heat until the cauliflower is just cooked, about 5 minutes. This also works with frozen chopped cauliflower.

In this unusual dish, my starting point has been the Tunisian kitchen, where chickpeas are a staple and tabil–a spice mix of caraway and coriander seeds plus hot Chile pepper–is the much loved equivalent of India’s curry blend.

Very quick, simple and surprisingly yummy. If fresh herbs are not available, substitute dry herbs.

1 medium onion, finely diced
2 cloves garlic, minced…

1 cup basmati rice
1/2 cup split peas — yellow…

1 1/2 cups diced leek
1/2 cup diced carrot
1/2 cup diced zucchini…

2 cups cooked wild rice
0.5 cup frozen green peas…

1 3/4 cups vegetable broth
1-2 pinches saffron threads (or you can cheat and use turmeric…1/4 tsp or so)…

These were marvelous baked in the oven and put on buns with lots of rhubarb chutney and tomato and lettuce. I have not yet played with the amounts to come up with how to convert it to a “meat”loaf or “meat”balls but I bet it would be good that way.

1 can of tomatoes
2 handful of frozen green peas…

1 cup vegetable broth, fatfree
1/2 cup quinoa — rinsed…