Sides
Curried Chickpeas with Potatoes and Spinach
Makes about 4 cups
Curried Chickpeas with Potatoes and Spinach
Makes about 4 cups
Vegetarian comfort food!
Nutritional information per cup: Calories 152 (20% from fat)
carb. 24g
pro. 7g fat 3g
sat. fat 0mg
chol. 0mg
sod. 443mg calc. 47mg
fiber 16g
carb. 24g
pro. 7g fat 3g
sat. fat 0mg
chol. 0mg
sod. 443mg calc. 47mg
fiber 16g
Ingredients
- 1teaspoons vegetable oil
- ½red onion, finely chopped
- 1habanero pepper, deseeded and finely chopped
- 2garlic cloves, finely chopped
- 1tablespoon mild curry powder
- ½teaspoon ground cumin
- 1cup dried chickpeas, rinsed and drained
- 2cups low-sodium vegetable or chicken broth
- 12ounces white potatoes, cut into ½-inch dice
- ½teaspoon kosher salt
- 1cup fresh baby spinach, packed
Preparation
- Put the oil into the cooking pot of the Cuisinart® Pressure Cooker. Select Sauté. Once the oil is hot, add the onion, pepper and garlic. Cook until softened and fragrant, about 5 minutes. Add the curry powder and cumin and stir well over the heat; continue to cook for a few minutes. Add the dried chickpeas and broth. Secure the lid and select High Pressure. Set time for 30 minutes. When tone sounds, allow pressure to release naturally.
- Once pressure is completely released, the red indicator will drop. Remove the lid. Add the potatoes and salt and secure the lid. Select High Pressure for 3 minutes. When time expires, use Quick Pressure Release.
- Remove the lid and stir in the spinach. Taste and adjust seasoning as desired.