*  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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