Ingredients

1 T oil

1 t whole cumin seeds

1 C onion, chopped

1 Medium red bell pepper, seeded and diced

1 T mild curry powder

Dash of cayenne pepper

1/2 t ground cinnamon

1 1/2 C dried chickpeas, rinsed

4 C water

2 t fresh ginger, grated

1 t salt

Preparation

  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.