Chickpea Curry _ Pressure Cooker

• 1 T oil
• 1 t whole cumin seeds
• 1 C onion, chopped
• 1 Medium red bell pepper, seeded and diced
• 1 T mild curry powder
• Dash of cayenne pepper
• 1/2 t ground cinnamon
• 1 1/2 C dried chickpeas, rinsed
• 4 C water
• 2 t fresh ginger, grated
• 1 t salt

1. 1. Fry cumin seeds in hot oil for 10 seconds.
2. 2. Stir in onion and bell pepper and cook for 3 minutes.
3. 3. Add curry powder, cayenne, cinnamon, chickpeas and water.
4. 4. Lock lid and bring up to high pressure. Adjust heat t maintain high pressure for 35 minutes.
5. 5. Use natural-release method.
6. 6. The mixture will thicken on standing, but if serving immediately, puree some of the chickpeas and stir back into cooker.
7. 7. Add ginger and salt to taste.

t oil, cumin seeds, onion, red bell pepper, t, cayenne pepper, ground cinnamon, chickpeas, water, fresh ginger, salt

Taken from www.epicurious.com/recipes/member/views/chickpea-curry-pressure-cooker-50152371 (may not work)