SERVES 4; MFP
175g dried chickpeas
1 tsp vegetable oil
1 medium onion, thinly sliced
other diced veggies (carrots and peas work well)
¼ cup minced peeled fresh ginger
4 garlic cloves, minced
2 tablespoons tomato paste
1½ teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
340 g potatoes, scrubbed and halved
3¼ cups water
Coarse salt
5 ounces baby spinach (5 cups)
Naan or other flatbread, lime wedges, plain yogurt, and fresh cilantro, for serving
Add oil to pressure cooker, and heat over medium. Add onion, ginger, and garlic; cook until onion begins to soften, 4 minutes. Add tomato paste, cumin, and coriander; cook until fragrant, about 30 seconds. Add chickpeas, potatoes, and the water. Season with salt.
Secure lid. Cook at high pressure for 10 minutes. Remove from heat, vent pressure, then remove lid. Stir in spinach. Serve with naan, lime wedges, yogurt, and cilantro.