Curried Chickpeas

Ingredients:

  • Base

  • 2 Tbsp. coconut or palm oil

  • ¾ cup minced shallots

  • 2 Tbsp. minced ginger

  • 2 Tbsp. minced garlic

  • ⅛ Tbsp. red pepper flakes

  • Curry

  • 2 cans 15 oz. each chickpeas (garbanzos), rinsed, drained

  • 2 cups Homemade Fried Vegetable Broth, Unsalted

  • 2 cans 15 oz. each thick coconut cream, divided

  • 2 pieces bird’s eye chili, deseeded, minced, optional

  • 1 cup carrots, diced

  • 1 cup sweet potatoes, peeled, diced

  • ¼ cup red bell peppers, cored, deseeded, diced

  • 1 can 15 oz. peeled and diced tomatoes 

  • Garnishes

  • ¼ cup minced fresh coriander

  • 1 large piece lime, sliced into wedges

  • Spices

  • 1 tsp. turmeric powder

  • ¼ tsp. nutmeg powder

  • ¼ tsp. clove powder

  • ¼ tsp. coriander powder

  • ½ tsp. cinnamon powder

  • 1 tsp. brown sugar

  • 1 tsp. sea salt, add more later if needed

  • ¼ tsp. cumin powder

  • ¼ tsp. black pepper

  • ¼ tsp. cardamom powder

Directions:

  1. Combine spices in a small bowl. Set aside.

  2. Press: SAUTÉ and HIGH.

  3. Pour oil into the Yedi Pressure Cooker. Stir-fry all the base ingredients until limp.

  4. Except for one can of coconut cream, pour curry ingredients into the Yedi Pressure Cooker. Stir in spice mix.

  5. Press: SLOW COOKER and HIGH. Set the timer to 4 hours. Secure lid.

  6. After the cooking cycle, discard lime leaves. Stir in remaining can of coconut cream. Taste. Adjust seasoning if needed.

  7. Press: SAUTÉ and HIGH. Cook curry uncovered for 5 to 10 minutes or until sauce thickens to desired consistency. Turn off the machine.

  8. Pour curry into dishes. Garnish with coriander. Squeeze lime juice over curry just before eating.

Matthew Revich