| 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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