Warranty

26
Curried Chickpeas with
Potatoes and Spinach
Vegetarian comfort food!
Makes about 4 cups
2 teaspoons vegetable oil
½ red onion, finely chopped
1 habanero pepper, deseeded and
finely chopped
2 garlic cloves, finely chopped
1 tablespoon mild curry powder
½ teaspoon ground cumin
1 cup dried chickpeas, rinsed
and drained
2 cups vegetable or chicken stock
12 ounces white potatoes, cut into
½-inch dice
½ teaspoon kosher salt
1 cup fresh baby spinach, packed
1. 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 stock.
Secure the lid and select Beans. Set time
for 30 minutes. When audible tone sounds,
allow pressure to release naturally.
2. Once pressure has released completely,
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.
3. Remove the lid and stir in the spinach.
Taste and adjust seasoning as desired.
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
Sautéed Kale
This simple side dish is a tasty way to get
greens on your plate any night of the week.
Makes about 3 cups
1 tablespoon olive oil
1 garlic clove, crushed
¼ teaspoon kosher salt
Pinch crushed red pepper
8 ounces (10 packed cups) kale, hard
stems removed and discarded, leaves
and tender stems roughly chopped
½ cup low-sodium chicken broth
1. Put the olive oil in the cooking pot of the
Cuisinart
®
Pressure Cooker. Select Sauté.
Add the garlic clove and simmer slightly until
barely golden. Stir in the salt and crushed
red pepper.
2. Once the garlic is golden, stir in the kale
to evenly coat with oil and add the broth.
Secure the lid and select High Pressure.
Set the time for 2 minutes. When the audible
beep sounds, use Quick Pressure Release.
3. Once the pressure is completely released,
the red indicator will drop.
4. Remove lid. Taste and adjust seasoning
as desired.
Nutritional information per serving
(based on ½ cup serving):
Calories 98 (53% from fat) • carb. 9g • pro. 4g
fat 6g • sat. fat 1g • chol. 3mg • sod. 291mg
calc. 124mg • fiber 2g
Green Beans with
Shallots and Pine Nuts
This side dish is elegant enough for a dinner
party, yet simple enough to make every day.
Makes about 8 cups
½ cup pine nuts
2 tablespoons unsalted butter
1 large shallot (about 3 ounces), peeled
and thinly sliced
¾ teaspoon kosher salt
24 ounces green beans, trimmed
2 tablespoons fresh lemon juice
1 cup water