I hope your family finds this pressure cooker recipe to be their new favorite plant-based comfort dinner. It's so nice to have recipes on hand that take very few ingredients and turn out to be real crowd pleasers.
Let me know what you think.
OH! If you want to cut the pressure cooking time in half, soak the chickpeas overnight.
By August 13, 2013Published:
- Yield: 6-8 Servings
- Prep: 8 mins
- Cook: 40 mins
- Ready In: 48 mins
Dear Friend, I hope your family finds this pressure cooker recipe to be their new favorite plant-based comfort dinner. It's …
- 3 cups dried chickpeas
- 1 medium onion thinly sliced
- 3 garlic cloves whole
- 28 ounces canned diced tomatoes
- 5 cups water
- 1 tablespoon Better Than Bouillon, Vegetarian No Chicken Base
- 2 teaspoon curry powder
- Stir all the ingredients together in a 4-quart pressure cooker.
- Check seal, gasket and vent pipe. Lock lid onto pot. Place pressure regulator on lid. Heat cooker over medium-high heat until pressure regulator begins to chatter.
- REDUCE HEAT to medium to medium-low. Make sure pressure regulator keeps a slow chatter on medium heat. Begin timer to cook for 40 minutes.
- After the timer goes off, remover cooker away from heat and allow pressure in the pan to drop on its own. Once the vent lock has dropped, no pressure remains in the pot, the regulator may be removed and lid can be taken off.
- Give the chickpeas and tomatoes several stirs until all the tomatoes break down into a sauce.
- Serve hot over cooked brown rice, baked polenta, or your favorite grain.
- Course: Main Dish