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Preparation Time: 10 minutes
Cook Time: 40 minutes
Serves: 4 servings
Ingredients
¾ cup chickpeas, dried (soaked in warm water for 4 or more hours, wash well and drain)
½ (finely chopped) medium onion
1 teaspoon oil
4-5 minced garlic cloves
1 (finely chopped) hot green chile
½ teaspoon cumin, ground
1" (peeled & minced) ginger
½ teaspoon paprika
½ teaspoon garam masala
2 diced large tomatoes or 1 (15 ounce) can tomatoes
1 teaspoon ground coriander
¾ teaspoon salt, or more as needed
1-1 1/2 cups water
1 cup soy, cashew or coconut milk
2-3 packed cups chopped spinach, chard or combination greens
1 tablespoon lemon juice or additional as necessary
Garnish With
Garam masala
Cayenne
Method
1. Select the saute/brown setting on a pressure cooker pot and set aside for 2 minutes.
2. Add oil into the hot pressure pot and spread with a wooden spoon.
3. Add the hot chile, garlic, ginger and the onion into the melted oil in the pressure cooker.
4. Stir until combined and stir-cook for 3-4 minutes.
5. Add the coriander, paprika, garam masala and cumin into the pressure pot mixture and stir until incorporated.
6. Add the tomatoes and saute until boiling.
TIP: Use the back of a wooden spatula to crush bigger tomato pieces.
7. Add water, salt and the drained chickpeas into the pressure pot.
8. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
9. Cook for 30 minutes on high pressure.
10. After cook time has been reached, let the pressure cooker pressure release naturally for 10 minutes before sliding steam release handle/vent to "venting" position for quick release until the floating valve (metal pin) drops down.
11. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
12. Select the saute/brown setting on the pressure pot and add the vegan milk and the greens into the pressure pot mixture.
13. Check for seasoning and amend salt as necessary.
14. Saute for 3-5 minutes and then stir in the lemon juice and the cayenne into the pressure pot mixture until combined.
15. Serve over rice and enjoy
