Thai chickpeas

[Guest guest]

Hi Everyone,

For those of you who love chickpeas and potatoes- I made this in my pressure

cooker in 6 minutes (this does not include prep time or cooling time) and it was

delicious. It was adapted from a recipe by Lorna Sass in Great Vegetarian

Cooking Under Pressure.

 

I didn't measure everything exactly but this is roughly the recipe

 

oil for frying

1 tablespoon curry powder,

1 tablespoon garlic (or less depending on taste and I think you could add onion

if you wanted)

1 can of chickpeas

1 can of tinned tomatoes

1 cup coconut milk

about 1/2 cup water

1 teaspoon powdered vegetable stock

1/4 cup fresh coriander/cilantro (didn't have that so I used what I had in a

tube)

3 medium potatoes peeled and cut into quarters (or whatever size you prefer)

 

I fried the curry powder in the oil for a few minutes, then added the garlic for

a few more minutes and then just added everything else. If you were doing this

in a normal pot I would just cook it until the potatoes are tender. My

non-vegetarian children loved it and said it tasted like Thai green curry.

 

Virginia

West Aussie