Savoury Chickpeas Curry Dish

PCC Pressure Cooker Recipe

Savoury Chickpeas Curry Dish

Craving for something warm and spicy to fill you up? Try this popular Indian dish, which can also be a great winter warmer.

Cooked with a number of spices together with soft chickpeas, tomatoes and potatoes, this recipe will surely excite your tastebuds (without the guilt of eating meat at all!)

Furthermore, preparing a unique vegan dish like this doesn’t require much time and effort. With a reliable pressure cooker as your ally, you can whip this up easily after a long day at work or on a normal weekend night, in just 30 minutes or less. So try this savoury chickpeas curry recipe and make an exciting, appetising meal for yourself or your family. Good luck!

Prep Time: 10 minutes
Cook time: 20 minutes
Serves: 4

Ingredients:

1 tbsp. olive oil
2 tsp. cumin seeds
1 large onion, chopped
1 clove of garlic, crushed
2 tsp. ground cumin
1 tsp. garam masala
1 tsp. ground turmeric
1/2 tsp. chilli powder
2 tsp. ground coriander
1 x 400g tin chickpeas, rinsed and drained
1 X 400g tin tomatoes
1 large potato, peeled and diced
pinch of salt, to taste
1 cup water
sprig of coriander, to serve

Instructions:

In a pressure cooker, heat olive oil over medium heat.
Add in cumin seeds. Stir for 30 seconds until they pop.
Stir in sliced onion. Fry for 2-3 minutes, until onion gets translucent and soft.
Toss in crushed garlic and other spices. Cook, stirring frequently, for a minute or until aromatic.
Add in chickpeas, tomatoes and potatoes, together with 1 cup of water. Add salt to taste.
Lock the lid onto the pressure cooker. Bring to pressure over high heat.
Once it reaches pressure, reduce heat. Cook for a further 15 minutes.
Release pressure through natural release method.
Serve the dish sprinkled with coriander or parsley.
Serve with steamed rice, bread or anything as desired.

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