*  Exported from  MasterCook  *

                   Pressure Cooked Chili Con Chickpeas

Recipe By     : Cooking Under Pressure, copyright 1989
Serving Size  : 1    Preparation Time :0:00
Categories    : None

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil
   1      tablespoon    whole cumin seeds
   2      cloves        garlic -- (up to 3 cloves),
                        -- minced
   2      large         onions -- coarsely chopped
   1      large         green bell pepper -- coarsely chopped
   4 1/2  cups          water
   1      28 oz can     crushed tomatoes in thick
                        -- tomato puree
   3                    carrots -- cut in 3 or 4
                        -- pieces, peeled
   2      cups          dried chickpeas -- picked over &
                        -- rinsed
   1      tablespoon    chili powder
   1      teaspoon      dried oregano
                        cayenne pepper -- optional
     1/2  cup           finely minced fresh coriander -- (cilantro)
                        salt -- to taste

serves 6

Heat the oil in the cooker.  Add the cumin seeds and sizzle for 10 seconds, sti
rring constantly.  Then add the garlic, onions, and green pepper, and saute unt
il 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 min
utes, 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 sal
t.  Adjust seasonings, and serve.



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