Recipe Book

35
the Fast Slow Go
™
BPR680
Butter Chickpeas
Prep time: 20 minutes
Pressure cook: 80kPa / 50 minutes* / Natural release
Serves: 4 - 6
Ingredients
55g ghee (clarified butter)
2 onions, finely chopped
2 cloves garlic, crushed
1 tablespoon finely grated fresh ginger
2 tablespoons garam masala
L cup (95g) tomato paste
2 cups (400g) dried chickpeas, rinsed and picked over
2 x 400g cans diced tomatoes
3 cups (750ml) vegetable stock
1 cup (240g) natural yoghurt, divided
½ cup (125ml) thickened cream
2 bay leaves
2 cinnamon sticks
2 teaspoons salt
1 tablespoon sugar
140g baby spinach
2 tablespoons chopped coriander
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 4 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 yoghurt,
cream, bay leaves, cinnamon sticks, 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 sticks. Add
the spinach and stir until wilted. Serve with the
remaining ½ cup (120g) yoghurt and sprinkle with
coriander.
*Cooking time excludes the building and releasing
of pressure.