Curried Chick Peas.

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 500 g dried garbanzo beans
• 500 ml coconut milk
• 1 lime, juice of
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ground chili powder (adjust to your taste)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon ground black pepper
• 6 cardamom pods
• 6 cloves
• crushed garlic
• water, to cover the chickpeas
• salt, if required (sea salt preferably)

Recipe

• 1 place all of the dry spices in a dish and mix together.
• 2 place all of the chick peas in the pressure cooker (trivet removed).
• 3 add the carton of coconut milk.
• 4 add the lime juice.
• 5 add the dish of dry spices, cardomom pods, cloves and garlic.
• 6 add the salt after cooking if required.
• 7 stir well.
• 8 add enough water to cover the ingredients by about half an inch.
• 9 bring the pressure cooker up to pressure and let cook for 30 minutes.
• 10 allow the pressure cooker to cool, then remove the lid.
• 11 the curried chick peas can be stored in the freezer for later use.
• 12 this dish makes a wonderful snack with a salad and is very nutritious. it can be used for many different recipes, but especially curries.
• 13 note: if you're unfamiliar with a pressure cooker, please read the instructions with that come with it.