Curried Chickpeas With Spinach - Russell Hobbs RHNPC800P Nutritionist Owner's Manual

CURRIED CHICKPEAS WITH SPINACH

(18 minutes, high pressure)
Serve this flavor-packed vegetarian curry over rice, with a dollop of mango
chutney on the side.
1 pound (2 1/2 cups) dried chickpeas, soaked overnight in ample water to
cover
2 cups vegetable broth or water
One 13.5-ounce can coconut milk
2 tablespoons Madras-style mild curry powder (see Cook's Notes below)
Two 10-ounce packages frozen chopped spinach
2 large (about 1 pound) red onions, peeled and cut into eighths
One 15-ounce can diced tomatoes with chilies (including liquid)
Salt to taste
Garnishes: sour cream or yogurt and chopped cilantro
1. Drain chickpeas. Blend broth, coconut milk, and curry powder in Pressure
Cooker. Add chickpeas and set frozen blocks of spinach and onions on
top. Pour tomatoes over spinach and onions.
2. Pull Lid Handles apart and set Lid on Pressure Cooker. Slide Safety Lock
to LOCK position. Point Pressure Regulator Knob to PRESSURE.
3. Set PRESSURE MODE for HIGH and COOK TIME for 18 minutes. Press
START Button.
4. When Pressure Cooker beeps three times, STOP Light will illuminate.
Quickly release pressure by holding down QUICK STEAM RELEASE
Button until red Pressure Indicator Rod drops.
5. Slide Safety Lock to UNLOCK. Pull Lid Handles apart and remove Lid.
6. Stir well and add salt, if needed. Curry will quickly thicken as it stands, but
if you wish to thicken immediately, mash some chickpeas against side of
Pressure Cooker with a fork and stir them in.
7. Garnish individual portions with a dollop of sour cream and a sprinkling of
cilantro.
Serves 7 to 8
Cook's Notes: One good brand of Madras curry powder is Merwanjee
Poonjiajee & Sons, available in gourmet shops and many supermarkets. The
blend contains salt.
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