Chickpeas, Veggies and Curry in the Pressure Cooker

Can be made with dry chickpeas! You only need to adjust the cooking time : instead of cooking the beans alone for 10 minutes, you cook them 35 minutes before adding the rest of the ingredients. Very useful when you forgot to soak them. They will be a bit more al dente, though. I put the cooking time at 15 minutes because you will be preparing the ingredients during the first cooking step of the chickpeas, so preparation time and cooking time overlaps.

• Ready In: 25 mins
• Serves: 5
• Yields: 10 cups

Ingredients

• 1  lb  dry chickpeas
• 1  liter water
• 3  tomatoes, diced
• 3  carrots, in 1-inch slices
• 2  onions, in 3/4-inch cubes
• 4  garlic cloves, minced
• 1⁄4 head cabbage, in 1 1/2-inch cubes
• 1⁄3 cup olive oil
• 1  tablespoon curry powder
• 1 1⁄2 teaspoons ground cumin
• 1  teaspoon ground coriander
• 1⁄4 teaspoon red pepper flakes
• 1 1⁄2 tablespoons lemon juice
• 1⁄2 teaspoon salt

Directions

1. If you are soaking the chickpeas, do so in the pressure cooker, lid closed, with the liter of water the night before you'll be cooking. When you're ready to cook, put the cooker on high on the stove. When steam comes out, reduce the heat to medium and cook for 10 minutes.
2. If they haven't soaked, do the same as above but cook for 35 minutes instead.
3. Meanwhile, prepare your vegetables and put them into a bowl. Measure your spices and put them in a small bowl.
4. When the time is up, take the cooker off the stove and wait for the pressure to drop on it's own. Then, add the vegetables, spices, oil, lemon and salt, and mix.
5. Close the lid and put on high again, same as before and cook another 10 minutes. When the time is up, let the pressure drop on it's own again, open and serve!