Thai Chickpeas

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Thai Chickpeas

Source: Great Vegetarian Cooking Under Pressure

 

Serves 4-6 For 6 qt. capacity pressure cookers. Adjust amounts if

necessary. 18 minutes high pressure. This dish makes a luscious main

course when served over rice.

 

1 1/2 c. dried chickpeas, picked over and rinsed, soaked overnight in

ample water to cover or speed soaked

3 c. coconut milk (can buy cans in asian markets)

1 tsp. minced garlic

3/4 lb. sweet potatoes, peeled and cut into 1 " chunks

1 c. coarsely chopped fresh or canned (drained) plum tomatoes –Note:

Muir Glenn organic whole tomatoes is good canned one–

1 Tbs. mild curry powder

1/4 c. fresh minced coriander

………………

1/2 c. fresh minced basil

1-2 Tbs. tamari soy sauce (wheat free)

 

Drain and rinse the chickpeas. In the cooker, combine the chickpeas,

coconut milk, garlic, sweet potatoes, tomatoes, curry powder and

coriander. Lock the lid in place. Over high heat, bring to high

pressure. Lower heat just enough to maintain high pressure and cook

for 18 minutes. Allow pressure to come down naturally or use the quick

release method. Remove lid. If chick peas aren't tender, either

return to high pressure for a few more minutes, or replace (but don't

lock) the lid and simmer until done. Add the basil and soy sauce to

taste, as you break up the sweet potatoes and stir to create a thick

sauce. Enjoy!