Pressure Cooked Chili Con Chickpeas

* Exported from MasterCook *

Pressure Cooked Chili Con Chickpeas

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 tablespoon whole cumin seeds
2 cloves garlic -- (up to 3 cloves),
-- minced
2 large onions -- coarsely chopped
1 large green bell pepper -- coarsely chopped
4 1/2 cups water
1 28 oz can crushed tomatoes in thick
-- tomato puree
3 carrots -- cut in 3 or 4
-- pieces, peeled
2 cups dried chickpeas -- picked over &
-- rinsed
1 tablespoon chili powder
1 teaspoon dried oregano
cayenne pepper -- optional
1/2 cup finely minced fresh coriander -- (cilantro)
salt -- to taste

serves 6

Heat the oil in the cooker. Add the cumin seeds and sizzle for 10 seconds, sti
rring constantly. Then add the garlic, onions, and green pepper, and saute unt
il the onions are soft, about 3 minutes. Add the remaining ingredients except
the coriander and the salt. Lock the lid in place and over high heat bring to
high pressure. Adjust heat to maintain high pressure and cook for 35 to 40 min
utes, depending on desired consistency. Let the pressure drop 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 quite done, replace the lid
and simmer over low heat for a few more minutes. Stir in the coriander and sal
t. Adjust seasonings, and serve.



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