Guest guest Posted February 11, 2004 Report Share Posted February 11, 2004 this was pretty good, but i felt it lacked something. the spices weren't intense enough. Crescent Dragonwagon says in her cookbook that often pressure cooker recipes have too much liquid in them. i'm wondering if that wasn't the case. i guess i'll just have to play around with it and see. Laura =================================== Recipe By :Lorna J. Sass Serving Size : 4 Preparation Time :0:30 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups dried chickpeas -- soaked overnight in ample water to cover 1 tablespoon safflower or canola oil 2 teaspoons whole cumin seeds 2 cups vegetable stock 1 tablespoon ground coriander seeds 2 teaspoons sweet paprika 1/4 teaspoon saffron threads 1 pinch crushed red pepper flakes 1 pinch ground cinnamon 2 pounds red, Bermuda, or Vidalia onions -- peeled and thinly sliced (6-7 cups loosely packed) 1 cup plum tomatoes -- finely chopped salt -- to taste Drain and rinse the chickpeas. Set aside. Heat the oil in the cooker. Sizzle the cumin seeds over medium-high heat just until they begin to pop, 5 to 10 seconds. Add the stock (stand back to avoid sputtering oil), coriander, paprika, saffron, red pepper flakes, cinnamon, and reserved chickpeas. Set the onions on top of the chickpeas and the tomatoes on top of the onions. (Do not stir at this point.) Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 18 minutes. Allow the pressure to come down naturally or use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. If the chickpeas are not fairly tender (they should hold their shape but be quite soft, return to high pressure for a few more minutes or replace (but do not lock) the lid and simmer until the chickpeas are done. With a slotted spoon, transfer a cup of the chickpeas (and onions) to a food processor or blender, and puree. Stir the puree back into the stew to create a thick sauce. Add salt before serving. Source: " Great Vegetarian Cooking Under Pressure " Copyright: " 1994 " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2004 Report Share Posted February 11, 2004 hey I know this for a fact from expierience curry powder does wonders especially for chickpeas. its like the 2 were meant to go together. just a thought. Dave Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2004 Report Share Posted February 12, 2004 i'm a big fan of indian food. one of my goals for the near future is to try and convert some of my indian recipes for the pressure cooker. if it works well, i'll share! laura On Feb 12, 2004, at 2:33 AM, Dave wrote: > hey I know this for a fact from expierience curry powder does wonders > especially for chickpeas. its like the 2 were meant to go together. > just a thought. Dave Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2004 Report Share Posted February 12, 2004 This does sound very delicious. Maybe all it needs is more spices stirred into it after the cooking process is over? I know that with salt, I don't add it often until the end of the recipe. [baking cakes and such is the exception] I have found that with certain seasonings cooking can diminish the flavor power of them. So taste, *pinch toss, pinch toss*, taste again, *pinch toss a bit more*....*lol* Thanks for sharing this recipe. I don't own a pressure cooker yet, but this might be adaptable for a crockpot. I like the part of the recipe where you puree a bit of the chickpeas and broth to make a thick stew base. Mmmmm ~ PT ~ May healing be near to our hurt! ~ Eoghan Ruadh Mac an Bhaird, in Osborn Bergin, Irish Bardic Poetry ~~~*~~~*~~~*~~~*~~~*~~~> , morgaana@a... wrote: > this was pretty good, but i felt it lacked something. the spices > weren't intense enough. Crescent Dragonwagon says in her cookbook that > often pressure cooker recipes have too much liquid in them. i'm > wondering if that wasn't the case. i guess i'll just have to play > around with it and see. > > Laura Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2004 Report Share Posted February 12, 2004 you know, i had it today for lunch and it was better! this might be one of those that gets better as it sits. still, i think i'll go with higher spice amounts next go round anyway. i think i tend to like more spices than the average person. laura On Feb 12, 2004, at 11:21 AM, ~ PT ~ wrote: > This does sound very delicious. > Maybe all it needs is more spices > stirred into it after the cooking > process is over? > I know that with salt, I don't add it often > until the end of the recipe. > [baking cakes and such is the exception] > I have found that with certain seasonings > cooking can diminish the flavor power of > them. So taste, *pinch toss, pinch toss*, > taste again, *pinch toss a bit more*....*lol* > > Thanks for sharing this recipe. I don't own > a pressure cooker yet, but this might be > adaptable for a crockpot. I like the part of the > recipe where you puree a bit of the chickpeas > and broth to make a thick stew base. Mmmmm > > ~ PT ~ > > May healing be near to our hurt! > ~ Eoghan Ruadh Mac an Bhaird, > in Osborn Bergin, Irish Bardic Poetry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 13, 2004 Report Share Posted February 13, 2004 hi Laura, what you expierienced is recipe tasting better the next day syndrome. its especially common with my moms spinach lasagna. if you remember awhile back, I was ranting how awful it was right after I ate it and low and behold the next day it really tasted good. as far as spices go, I find many recipes for some reason recommend a totally wimpy amound of seasoning. for example this hare krishna cookbook had this recipe for enchiladas and it had you use HALF a green chile pepper for a full batch I kid you not. I know thats kind of an extreme example. stay cool, Dave Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2004 Report Share Posted February 14, 2004 yeah, that was the first recipe i'd made from that particular cookbook too. i usually go with given quantities until i know how that author seasons. now i know she's a wimp. also, pressure cooking as a method seems to require more spices which i'll keep in mind when i start trying to convert recipes over. laura On Feb 14, 2004, at 2:08 AM, Dave wrote: > hi Laura, what you expierienced is recipe tasting better the next day > syndrome. its especially common with my moms spinach lasagna. if you > remember awhile back, I was ranting how awful it was right after I > ate it and low and behold the next day it really tasted good. as far > as spices go, I find many recipes for some reason recommend a totally > wimpy amound of seasoning. for example this hare krishna cookbook had > this recipe for enchiladas and it had you use HALF a green chile > pepper for a full batch I kid you not. I know thats kind of an > extreme example. stay cool, Dave Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2004 Report Share Posted February 14, 2004 , " Dave " <phantombluefan> wrote: as far > as spices go, I find many recipes for some reason recommend a totally > wimpy amound of seasoning. for example this hare krishna cookbook had > this recipe for enchiladas and it had you use HALF a green chile > pepper for a full batch I kid you not. I know thats kind of an > extreme example. stay cool, Dave Hmmmm, even a newborn baby chilehead would laugh that sucker off, lol. " wah, wah " ..translation, " more heat! " . S. Quote Link to comment Share on other sites More sharing options...
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