| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Beans/legum, Low fat | 4 | servings | |
INGREDIENTS
| 1 | tb | Unsalted butter; or oil |
| 1 | ts | Cumin seed; whole |
| 1/4 | ts | Ground coriander |
| 1/4 | ts | Ground cardamom |
| 2 | ts | Ginger; freshly grated |
| 1 | ds | Cayenne pepper; optional |
| 1 | Stick cinnamon; 3-inch | |
| 1/4 | c | Diced red bell pepper; or substitute |
| 1 1/2 | c | Chickpeas; picked over and rinsed |
| 4 | c | Water |
| 1/2 | ts | Salt; or to taste |
INSTRUCTIONS
0. Break the cinnamon stick into 2 pieces. 1. Heat the butter in the pressure cooker. Add the whole cumin seeds and sizzle for 5 seconds. Stir in the remaining ingredients except the salt. 2. Lock the lid in place and bring to high pressure over high heat. Adjust heat to maintain high pressure, and cook for 35-40 minutes (depending upon desired consistency). Reduce pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. 3. If the chickpeas are not sufficiently cooked, replace the lid and simmer over low heat for a few minutes. When done, drain off and reserve the liquid for another use. (The liquid is excellent for stock or use to prepare a variation of the recipe.) Add salt to taste. Discard the cinnamon pieces and adjust the seasonings. Serve immediately or at room temperature. NOTES : Entered to MasterCook by Ellen Pickett <ellen@qnetix.ca> I have indicated that I would substitute for the red bell pepper, but that's because of my own allergy to peppers and not to improve the taste. Approximately 22% calories from fat. Recipe by: Lorna Sass, Cooking Under Pressure, p. 186 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Jun 8, 1999, converted by MM_Buster v2.0l.
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