

Pressure cook a tangy and spicy curry right along with the brown rice in just one go by stacking the rice in the pressure cooker on top of the curry.

This recipe uses the “duplex” pressure cooking method which allows for cooking two or three (triplex) different dishes at the same time. So while a spicy curry boils in the base, the rice is gently steamed in a heat-proof dish above.

The rice is pressure cooked to fluffy perfection by steaming it in a heat-proof dish. This leaves the base of the cooker free to cook a second dish – like a spicy chickpea curry!

Tomato, tomato?!?

When I first published this recipe in 2013 I made this curry with tomato paste -from my chickpea minestrone experience -the curry was delicious but a little bit runny. This is a very popular recipe in my household so I’ve varied it with whatever I had on hand with great success. The more “pieces” of tomatoes are in the curry the more naturally thick it becomes. The tomato product you use will vary the amount of liquid in the recipe, so adjust these ingredients as follows in the recipe according to which product you’re using:

Tomato Paste – use 2 tablespoons tomato paste and two cups water

Chopped Tomatoes (canned) – use one 14.5 oz (400g) can of chopped tomatoes and one cup of water

Fresh Tomatoes – use 2 1/2 cups (about 500g) of chopped tomatoes and their juice and one cup of water

The spice mix

Chana masala is a spice mix used to cook chickpeas (chana). You can pick up a package at your local Indian import store. If you don’t have one nearby, you can make your own for this recipe by adding 1/4 teaspoon of as many of these spices as you have on hand: coriander, mango powder, Pomegranate seeds, hot pepper powder, cumin, muskmelon, black pepper, fenugreek leaves, cloves, mint, nutmeg, cinnamon, cardamom, caraway, mace and a bay leaf.

This spice mix is both spicy and tangy – with quite a bit of heat. Though our recipe calls for two tablespoons of this mix, the box recommends almost four for the same amount of chickpeas. So this is SPICY! Increase the quantity at your own risk.

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open 6 L or larger steamer basket, heat-proof dish 18-20 min. High(2) Natural

5.0 from 5 reviews Chickpea Curry with Brown Rice - pressure cooker one pot meal Author: hip pressure cooking Nutritional Information

(per serving) Serves: 4 Serving size: ¼th

Calories: 292 TOTAL Fat: 5.6g

TOTAL Carbs: 51.6g

Sugar Carbs: 4.7g

Sodium: 945.6mg

Fiber Carbs: 8.1g

Protein: 9.5g

Cholesterol: 0.0mg Recipe type: pressure cooker recipe Cuisine: Indian Prep time: 10 mins Cook time: 20 mins Total time: 30 mins For a smaller pressure cooker, these quantities can easily be halved - and a smaller heat-proof dish can be used to cook the rice. When doubling the recipe, do not exceed half the pressure cooker's capacity with the chickpeas and their cooking liquid. INGREDIENTS For Chickpea Curry: 1 tablespoon vegetable oil

1 medium red onion, chopped

2 tablespoons chana masala (or see description, above)

1 tablespoon garlic, minced

1 tablespoon fresh ginger, minced

1 cup (250ml) dried chickpeas, soaked overnight or quick-soaked

1 cup (250ml) water

1 can 14.5 oz (400g) chopped tomatoes

1 teaspoon sea salt For Bain Marie Brown Rice: 1½ cups (375ml) brown rice

2 cups (500g) water INSTRUCTIONS In a 4-cup capacity heat proof container add the rice and water. If the container does not have a handle, construct an aluminum foil sling to lower and raise it out of the pressure cooker. Set aside. In the pre-heated pressure cooker, on medium heat without the lid, add the oil and onion and saute' until it is just starting to caramelize (about 7 minutes). Add the chana masala powder, garlic, and ginger and saute' for about 30 more seconds until the garlic begins to cook. Pour in the water, chickpeas and tomato concentrate into the pressure cooker and mix well. Lower the steamer basket (or trivet) into the chickpea curry and on top of that, add the uncovered heat-proof container into the pressure cooker onto the steamer basket. Close the lid and set the valve to pressure cooking position.

Electric pressure cookers: Cook for 20 minutes at high pressure.

Stove top pressure cookers: Lock the lid, and cook for 18 minutes at high pressure. When time is up, open the pressure cooker with the Natural pressure release.

Electric pressure cookers: Disengage the “keep warm” mode, or unplug the cooker, and open the lid when the pressure indicator/lid-lock has gone down (about 20 to 30 minutes).

Stovetop pressure cookers: Move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). Carefully lift out the heat-proof container and fluff the rice and serve on individual dishes. Mix-in the salt in the curry in the base of the cooker, and spoon it out and serve with a sprinkling of raw red onion slices and an optional dollop of low-fat yogurt. 3.5.3226

This article and the recipe had a major update August 2017, if you already made the original recipe and would like to see the original article as it was published in January 2013 you can find it here.