Recipe: Quick Chickpea Curry

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Categories: Indian, Legumes, Vegan, Vegetarian, Pressure co

Yield: 1 servings

1 1/2 c Dried chickpeas; picked over

           -- and rinsed
      1 tb Oil
      1 tb Cumin seed
      1 tb Black mustard seeds;
           -- (optional)
    1/2 ts Fenugreek or fennel seeds
      1 ts Ground coriander

3/4 ts Ground turmeric
3/4 ts Ground cinnamon
1 Bay leaf
1/8 ts Ground red pepper or crushed

           -- red pepper; (1/8 to 1/4)
      1 lg Onion; coarsely chopped
      1 tb Fresh ginger root; grated or
           -- 3/4 tsp ground ginger
      2 c  Water; (2 to 3) or vegetable
           -- broth unsalted or lightly
           -- salted
      3 c  Loosely packed chopped fresh
           -- spinach; Swiss chard,
           -- beet
           -- greens, watercress, or
           -- arugula, or one
      1 pk Frozen chopped spinach; (10
           -- ounce) thawed and excess
           -- moisture squeezed out
      2 lg Plum tomatoes; coarsely
           -- chopped or 1 large
           -- beefsteak tomato
           Sea salt or tamari soy sauce

To "speed-soak" chickpeas: In 6-quart pressure cooker, combine 4 cups water and the beans. (If using a jiggle-top cooker, add 1 1/2 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.
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.)
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.
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.
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.
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.
Stir spinach, tomatoes, and salt to taste into curry. Simmer until spinach is cooked - 2 to 3 minutes.

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From Ellen C. <ellen@elekta.com>

Per serving: 1570 Calories; 40g Fat (22% calories from fat); 85g Protein; 243g Carbohydrate; 0mg Cholesterol; 597mg Sodium Food Exchanges: 12 Starch/Bread; 4 1/2 Lean Meat; 10 Vegetable; 4 1/2 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@brakes.elekta.com> on Jun 7, 1999, converted by MM_Buster v2.0l.

You don't have to be brain-dead to live for Jesus, but when you are, you'll be glad you did

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