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Preparation Time: 10 minutes
Cook Time: 22 minutes
Serves: 2-4 servings
Ingredients
1 (15 ounce) can garbanzo beans or chickpeas (washed & drained)
1/2 (chopped small) red bell pepper
1 tsp oil
5-6 peeled & chopped garlic cloves
1" (chopped) ginger
1/2 tsp cumin powder
1 tsp lemon juice
1 pinch of asafoetida
1/4 tsp turmeric powder
3 (chopped small) medium tomatoes
1 tsp garam masala or chana masala spice blend
1/4 tsp black pepper
3/4 tsp salt or more as necessary
Garnish With
Lemon, as necessary
Method
1. Add oil into a pressure cooker pot.
2. Select the saute/brown setting on the pressure cooker and add the red bell pepper into the hot and melted oil.
3. Saute red bell pepper until slight browned around the tip.
4. Add the garlic and ginger into the pressure pot and cook until fragrant for 1 minute.
5. Add the garam masala or chana masala, asafoetida and the spices into the garlic mixture.
6. Stir until incorporated.
7. Add the tomatoes into the pressure cooker pot and stir continuously until the tomatoes becomes sauce-like, for about 3 minutes.
TIP: Crush bigger tomato pieces with the back side of a wooden spatula.
8. Add 1 1/2 cups water, salt, black pepper and the cooked garbanzo beans or chickpeas into the tomato mixture in the pressure cooker pot.
9. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
10. Cook for 8 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 the salt, as necessary.
14. Add more black pepper/chili powder and chana masala spice blend and stir until well incorporated.
15. Top with cilantro, lemon wedges and chopped onions.
16. Serve hot over rice, quinoa or alone.
