Recipe Book

35
the Fast Slow Go
™
BPR680 USC B21
Butter Chickpeas
Prep time: 20 minutes
Pressure cook: 12.0 psi / 50 minutes* / Natural release
Serves: 4 - 6
Ingredients
2 oz (60g) ghee (clarified butter)
2 medium onions, finely chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons garam masala
L cup (95g) tomato paste
2 cups (400g) dried chickpeas, rinsed and picked over
28 oz (794g) can diced tomatoes
3 cups (720ml) vegetable stock
1 cup (240g) whole milk plain yogurt, divided
2 bay leaves
1 x 3-inch long cinnamon stick
2 teaspoons kosher salt
1 teaspoon sugar
½ cup (120ml) heavy cream
5 oz (140g) baby spinach
2 tablespoons chopped cilantro
Method
1. Select SAUTÉ/SEAR and press START to preheat
the cooking bowl. Once preheated, add the ghee
and melt. Add the onions and cook, stirring
occasionally, for 9 minutes, until starting to soften.
Add the garlic, ginger and garam masala and
cook, stirring for 1 minute, until fragrant. Add the
tomato paste and cook for 1 minute.
2. Add the chickpeas and stir to coat. Stir in the
tomatoes, stock, ½ cup (120g) of the yogurt, bay
leaves, cinnamon stick, salt and sugar. Press STOP
to turn off SAUTÉ/SEAR. Close and lock the lid.
3. Select LEGUMES and adjust the cooking time to
50 minutes and press START.
4. When cooking has completed, remove and discard
the bay leaves and cinnamon stick. Add the cream
and spinach and stir until wilted. Serve with the
remaining ½ cup (120g) yogurt and sprinkle with
cilantro.
*Cooking time excludes the building and releasing
of pressure.