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