Ingredients
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8 teaspoons olive oil
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1 large onion, finely sliced
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4 teaspoons crushed garlic (extra if you want more garlic flavour)
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2 teaspoons ground coriander
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2 teaspoons garam masala (extra for a spicier dish)
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2 teaspoons ground turmeric
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3 cups cooked chickpeas (roughly 29.5 ounces in total) or 2 (420 g) cans chickpeas, rinsed well and drained (roughly 29.5 ounces in total)
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2 (400 g) cans diced tomatoes (roughly 28 ounces in total)
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3 large potatoes, peeled and cut into cubes
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1/4 teaspoon salt (add more to taste if desired)
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1/4 teaspoon fresh ground black pepper
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1/2 cup water
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4 teaspoons cumin seeds
Instructions
- Heat the oil in the pressure cooker over high heat. Cook the cumin seeds for approx 30 seconds or until they start to crackle.
- Add the sliced onion and cook, stirring, for 5 minutes. The onion should be golden and soft.
- Reduce the heat and stir in the garlic and other spices.
- Add all remaining ingredients (except garnish).
- Close and lock the lid. Bring to high pressure over high heat. Reduce heat to stabilise the pressure and cook for 15 minutes.
- Release pressure and serve with a sprig of coriander or a sprinkle of parsley. Serve with steamed basmati rice, naan or pappadums.
- NOTE: to cook dried beans. Overnight soak, drain water, place into pressure cooker, cover with fresh water and cook on low pressure for 10 minutes. I soaked 2 cups dried chickpeas and result was a little over 4 cups cooked beans. Canned/tinned chickpeas can be used if desired- be sure to drain and wash them well.