Recipe Book

35
the Fast Slow GO
™
SPR680 UK B21
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
100g tomato paste
400g dried chickpeas, rinsed and picked over
2 x 400g cans chopped tomatoes
750ml vegetable stock
240g natural yoghurt, divided
125ml whipping 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, 120g 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 120g yoghurt and sprinkle
with coriander.
*Cooking time excludes the building
and releasing of pressure.