Chickpea Coconut Curry with Carrots and Potatoes

This is a flavorful, nutritious recipe for serving over rice or with a flatbread, or both. I like to use the pressure cooker and pre-cooked chickpeas.

---

INGREDIENTS

• 2 ½-3 cups cooked chickpeas (garbanzo beans)
Alternative 1: This is equivalent to 2 (15 ½ oz.) cans of chickpeas-drained.

Alternative 2: Use 1 ½ cup (3/4 bag) of dry chickpeas cooked in advance.

I like to pre-soak the chickpeas and cook them in advance because the chickpeas cook more evenly when slowly hydrated. Rinse the chickpeas and place them in enough water to cover them by an inch. Soak for 6 to 8 hour or overnight. Drain the chickpeas and cook the chickpeas in the pressure cooker along with enough water to just cover the chickpeas and pressure cook on high for 40 minutes, then natural release 20 minutes.

In a pinch, chickpeas can be used without the pre-soaking step. Place the rinsed chickpeas in the pressure cooker with enough water to cover them and pressure cook on high for 55 minutes, then use a natural release for 20 minutes. Always test for doneness before draining.

This step can be done days in advance. I usually cook the entire bag, then drain and set aside the 3 cups needed for this recipe. The remainder can be frozen for future use.


• ½ cup chopped onions (or 1 tablespoon Onion Powder)
• 2 cloves of garlic, minced (or 1 teaspoon of Garlic Powder)
• 1 inch ginger minced (or 1 teaspoon of Ginger Powder)
• 1 tablespoon Curry Powder
• 2 teaspoons Cumin
• 1 ½ teaspoon ground Coriander
• 1 ½ teaspoon Garam Masala
• 1 teaspoon salt
• 6 fl. oz. water
• 13 ½ oz. can coconut milk
• 14 ½ oz. can tomatoes (diced or whole)
• 2-3 or more carrots chopped (or 10-15 baby carrots)
• 2-3 medium potatoes cut into 10-15 chunks (or 10 baby potatoes)
• 1 ½ c. spinach (or frozen 10 oz. package) Optional

INSTRUCTIONS

Method One – Using pressure cooker with pre-cooked or canned chickpeas
(35 minutes cook time)

1. Turn on pressure cooker to saute.

2. While heating, chop vegetables.

3. Once pressure cooker is heated, saute fresh onions, ginger and garlic in pressure cooker. (Skip this step if using onion powder, garlic powder and ginger powder.)

4. Pour all the ingredients in the pot (except the spinach) and pressure cook on high for 15 minutes. Natural release pressure 10-15 minutes after pressure cooking is complete then quick release remaining pressure. Stir in the spinach (if using frozen spinach, defrost in microwave first) and allow it to wilt. Serve over rice.

Method Two - Using stockpot on stovetop with pre-cooked or canned chickpeas
(40 minutes cook time)

1. Saute fresh onions, garlic, and ginger on the stovetop in a six quart stockpot. (Skip this step if using onion powder, garlic powder and ginger powder.)

2. Pour all the ingredients in the stockpot (except the spinach) and bring to boil and gently simmer for 25 minutes. Taste test to see the beans and vegetables are done. Stir in the spinach (if using frozen spinach, defrost in microwave first) and allow it to wilt. Serve over rice.

Method Three – Using pressure cooker with UNCOOKED dried chickpeas and curry at same time in pressure cooker
(2 hours cook time)

1. If pre-soaking dried beans, soak for 6-8 hours or overnight and discard the water and set aside. If cooking this dish directly using un-soaked beans, rinse, drain and set aside.

2. Turn on pressure cooker to saute.

3. Chop vegetables.

4. Once pressure cooker is heated, saute fresh onions, garlic and ginger in pressure cooker until soft 5 minutes. (Skip this step if using onion powder, garlic powder and ginger powder)

5. Add all ingredients (except vegetables), plus an additional cup of water, stir and pressure cook on high 40 minutes. Natural release 20 minutes.
If using un-soaked dry chickpeas, pressure cook 55 minutes with 20 minute natural release. Always taste for doneness.

6. Quick release remaining pressure, add carrots, and potatoes to pot and pressure cook 15 minutes. Natural release pressure 10-15 minutes after pressure cooking is complete then quick release remaining pressure.

7. Stir in fresh spinach (if using frozen spinach, defrost in microwave first) and allow it to wilt. Serve over rice.