INGREDIENTS

INSTRUCTIONS

Heat the butter or oil in the cooker. Add the cumin seeds and sizzle ofr 5
seconds. Stir in the remaining ingredients except the salt. Lock the lid in
place and over high heat bring to high pressure. Adjust heat to maintain
high pressure.
If you like your chickpeas with a bit of a crunch, check them after 35
minutes. Reduce pressure with the quick-release method (run cold water over
the pot before opening). Remove the lid, tilting it away from youj to allow
excess steam to excape. If the chickpeas are not sufficiently cooked,
replace the lid and simmer over low heat for a few more minutes. When done,
drain off and reserve the excess liquid for another use. (It is excellent
for stock.) Add salt to taste. Discard the cinnamon sticks and adjust the
seasonings. Serve immediately or at room temperature.
From Cooking Under-Pressure by Lorna J. Sass.
Per serving: 287 Calories; 5g Fat (14% calories from fat); 15g Protein; 49g
Carbohydrate; 0mg Cholesterol; 294mg Sodium
Recipe by: New Age, September/October 1998
Converted by MM_Buster v2.0l.

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