Curried Chick Peas.

• 500 g dried garbanzo beans
• 500 ml coconut milk
• 1 lime, juice of
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ground chili powder (adjust to your taste)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon ground black pepper
• 6 cardamom pods
• 6 cloves
• crushed garlic
• water, to cover the chickpeas
• salt, if required (sea salt preferably)

1. Place all of the dry spices in a dish and mix together.
2. Place all of the chick peas in the pressure cooker (trivet removed).
3. Add the carton of coconut milk.
4. Add the lime juice.
5. Add the dish of dry spices, cardomom pods, cloves and garlic.
6. Add the salt after cooking if required.
7. Stir well.
8. Add enough water to cover the ingredients by about half an inch.
9. Bring the pressure cooker up to pressure and let cook for 30 minutes.
10. Allow the pressure cooker to cool, then remove the lid.
11. The curried chick peas can be stored in the freezer for later use.
12. This dish makes a wonderful snack with a salad and is very nutritious. It can be used for many different recipes, but especially curries.
13. NOTE: if you're unfamiliar with a pressure cooker, please read the instructions with that come with it.

lime, ground cinnamon, ground turmeric, ground chili powder, ground coriander, ground cumin, ground paprika, ground black pepper, cardamom pods, cloves, garlic, water, salt

Taken from www.food.com/recipe/curried-chick-peas-495737 (may not work)