Ingredients
1 tablespoon canola oil1 medium onion, chopped2 garlic cloves, minced2 teaspoons minced fresh gingerroot2 teaspoons ground coriander1 teaspoon garam masala1 teaspoon chili powder1/2 teaspoon salt1/2 teaspoon ground cumin1/4 teaspoon ground turmeric2-1/2 cups vegetable stock2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained1 can (15 ounces) crushed tomatoes1 large baking potato, peeled and cut into 3/4-inch cubes1 tablespoon lime juiceChopped fresh cilantroHot cooked riceOptional: Sliced red onion and lime wedges
Preparation
Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion until crisp-tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Add stock to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Stir in chickpeas, tomatoes and potato.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
