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Preparation Time: 15 minutes
Cook Time: 20 minutes
Serves: 2 servings
Ingredients
1 teaspoon oil
¾ cup chopped onion or ½ red (chopped) onion
½-¾ teaspoon cumin seeds
½" chopped ginger
3 chopped garlic cloves
½ teaspoon curry powder or garam masala
1 teaspoon coriander powder
¼ teaspoon cinnamon
½ teaspoon turmeric
¼-½ teaspoon red chili powder or cayenne
¼ teaspoon black pepper
1 (15 ounce) can chickpeas drained, or 1 1/2 cups cooked chickpeas
2 chopped, tomatoes
2 cups water
1-1 1/2 cup pumpkin or peeled sweet potato, chopped
1 1/2-2 cups baby spinach, chopped
¾ teaspoon salt or additional as necessary
1 teaspoon lemon juice
Method
1. Add oil into a pressure cooker pot and select saute/brown setting.
2. Add the cumin seeds into the hot and melted oil in the pressure pot and cook until fragrant and until really toasty and until they change color,
3. Add the ginger, garlic and onions into the pressure pot mixture and cook until translucent.
4. Add the spices into the pressure cooker pot and stir to incorporate.
5. Cook for 30 seconds before adding a splash of water and the tomatoes.
TIP: Use the back of a wooden spatula to crush bigger tomato pieces.
6. Cook for 4-5 minutes.
7. Add the spinach, salt, 1 1/2 cups water, sweet potatoes and the cooked chickpeas into the pressure pot.
8. Stir until well combined.
9. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
10. Cook for 10 minutes on high pressure.
11. After cook time has been reached, let the pressure cooker pressure release naturally until the floating valve (metal pin) drops down.
12. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
13. Check for seasoning and amend spice and salt as necessary.
14. Stir in the lemon juice into the pressure pot mixture until combined.
15. Serve over quinoa or rice, garnished with cilantro and paprika.
