Quick chickpea curry

1 servings

Ingredients

Quantity Ingredient
1½ cup Dried chickpeas; picked over and rinsed
1 tablespoon Oil
1 tablespoon Cumin seed
1 tablespoon Black mustard seeds; (optional)
½ teaspoon Fenugreek or fennel seeds
1 teaspoon Ground coriander
¾ teaspoon Ground turmeric
¾ teaspoon Ground cinnamon
1 Bay leaf
⅛ teaspoon Ground red pepper or crushed red pepper; (1/8 to 1/4)
1 large Onion; coarsely chopped
1 tablespoon Fresh ginger root; grated or 3/4 tsp ground ginger
2 cups Water; (2 to 3) or vegetable broth unsalted or lightly salted
3 cups Loosely packed chopped fresh spinach; Swiss chard, beet greens, watercress, or arugula, or one
1 pack Frozen chopped spinach; (10 ounce) thawed and excess moisture squeezed out
2 larges Plum tomatoes; coarsely chopped or 1 large beefsteak tomato
Sea salt or tamari soy sauce

Directions

1. To "speed-soak" chickpeas: In 6-quart pressure cooker, combine 4 cups water and the beans. (If using a jiggle-top cooker, add 1½ tablespoons oil.) Lock lid into place and heat to high pressure over high heat. Reduce heat just enough to maintain high pressure and cook 3 minutes. Let pressure drop naturally for 10 to 15 minutes (see " Releasing Pressure"). Or "slow-soak" chickpeas: Eight to 12 hours before cooking, in large bowl, combine chickpeas and enough water to cover by 1 inch. Cover bowl and set chickpeas aside to soak.

2. Drain soaked chickpeas, rinse, and set aside. In 4- or 6-quart pressure cooker, heat oil over medium heat. Add cumin, mustard, and fenugreek seeds and toast, stirring constantly, until they begin to pop and emit a fragrant aroma - 20 to 30 seconds. (Spices can burn easily, so pay close attention, if they begin to darken as soon as they are added, turn off heat, and toast in residual heat, stirring constantly.) 3. Stir in coriander, turmeric, cinnamon, bay leaf, and red pepper. Add onion and ginger. Cook, stirring, until onion begins to soften - 1 to 2 minutes. Stir in chickpeas and just enough of the water to cover.

4. Lock lid into place, heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 10 minutes. Let pressure drop naturally for 10 minutes (see " Releasing Pressure"). Remove lid, opening it away from you, to allow any remaining steam to escape.

5. If chickpeas are not tender, lock lid back into place and return to high pressure a few more minutes. Reduce pressure using quick-release method.

6. To thicken curry, with slotted spoon, remove about 1 cup of chickpeas to bowl and mash well with fork or puree in food processor. Stir back into cooker. Remove bay leaf.

7. Stir spinach, tomatoes, and salt to taste into curry. Simmer until spinach is cooked - 2 to 3 minutes.

From Ellen C. <ellen@...>

Per serving: 1570 Calories; 40g Fat (22% calories from fat); 85g Protein; 243g Carbohydrate; 0mg Cholesterol; 597mg Sodium Food Exchanges: 12 Starch/Bread; 4 ½ Lean Meat; 10 Vegetable; 4 ½ Fat NOTES : The chickpeas in this thick sauce are quick to absorb the flavors of the homemade curry blend. Serve them over brown basmati rice and add a salad or a steamed vegetable for a complete meal.

Recipe by: Lorna Sass, Complete Vegetarian Kitchen Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Jun 7, 1999, converted by MM_Buster v2.0l.

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