Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 6 Preparation Time :0:00
Categories : Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Olive oil
1 tb Whole cumin seeds
2 cl Garlic -- up to 3 cl, minced
2 lg Onions -- coarsely chopped
1 lg Green bell pepper -- coarsely
- chopped
4 1/2 c Water
28 oz Can crushed tomatoes in thick
- tomato puree
3 Carrots -- cut in 3 or 4
- pieces, peeled
2 c Dried chickpeas -- picked over &
- rinsed
1 tb Chili powder
1 ts Dried oregano
Cayenne pepper (optional)
1/2 c Fresh cilantro -- finely minced
Salt -- to taste
Heat the oil in the cooker. Add the cumin seeds and sizzle for
10 seconds, stirring constantly. Then add the garlic, onions, and
green pepper, and saute until the onions are soft, about 3 minutes.
Add the remaining ingredients except the coriander and the salt.
Lock the lid in place and over high heat bring to high pressure.
Adjust heat to maintain high pressure and cook for 35 to 40 minutes,
depending on desired consistency. Let the pressure drop naturally or
use a quick release method. Remove the lid, tilting it away from you
to allow any excess steam to escape. If the chickpeas are not quite
done, replace the lid and simmer over low heat for a few more
minutes. Stir in the coriander and salt. Adjust seasonings, and
serve.
