Curried Chick Peas

Name: Curried Chick Peas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Cuisine: Sri Lankan Moor
Ingredients: 500 g dried garbanzo beans; 500 ml coconut milk; 1 lime; 1 tsp ground cinnamon; 1 tsp ground turmeric; 1 tsp ground chili powder; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp ground paprika; 1 tsp ground black pepper; 6 cardamom pods; crushed garlic; water; salt

A Sri Lankan dish of chickpeas, coconut milk and lime, seasoned with cinnamon and turmeric.

40 min · Serves 8 · Medium

Method

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Time: Prep 10 min · Cook 30 min · 40 min total
Difficulty: medium

1
Place all of the dry spices in a dish and mix together. Place all of the chick peas in the pressure cooker (trivet removed).
2
Add the carton of coconut milk. Add the lime juice. Add the dish of dry spices, cardomom pods, cloves and garlic.
3
Add the salt after cooking if required. Stir well. Add enough water to cover the ingredients by about half an inch.
4
Bring the pressure cooker up to pressure and let cook for 30 minutes. Allow the pressure cooker to cool, then remove the lid.
30 min
5
The curried chick peas can be stored in the freezer for later use. It can be used for many different recipes, but especially curries.