Easy Chickpea Curry (pressure cooker)

SERVES 4

8 oz dried chickpeas or 2 cans chickpeas

(canned can be used right away in recipe; soaked need to be cooked in PC for 15 mins before using)

¼ cup 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

1 pound new 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

1. 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.
2. 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.