Curried Potato and Brown Chickpea Pressure Cooker Soup

• 1 tablespoon vegetable oil
• 1 medium onion, finely diced
• 3 small potatoes, peeled and diced 1cm
• 2 teaspoons Madras curry powder
• 1 (400 g) canbrown chickpeas, rinsed and drained
• 600 ml chicken stock or 600 ml vegetable stock
• 1 tablespoon chopped coriander, to serve (I used freezedried)

1. In presure cooker:.
2. Fry onion until soft (dont let it colour).
3. Add potato and stir.
4. Add curry powder and cook 2mins, stirring.
5. Add chickpeas and stock.
6. Put on lid, bring quickly to high pressure for 7 minutes.
7. Bring down pressure under tap, open, stir, season and serve with corriander.

vegetable oil, onion, potatoes, curry powder, canbrown chickpeas, chicken, coriander

Taken from www.food.com/recipe/curried-potato-and-brown-chickpea-pressure-cooker-soup-519066 (may not work)