I'm slightly freaked out to venture off on my own recipes w/ the pressure cooker though, so i've clung to the book thus far. Here is what we had for dinner tonight....
Chili con Chickpeas
2 Tbsp Olive Oil
1 Tbsp whole Cumin Seeds (all i had was cumin in powder form)
2 Cloves Garlic, minced
2 large Onions, coarsely chopped
1 large Green Bell Pepper, coarsely chopped
3 c Water
1 (28 oz) can crushed tomatoes
3 Carrots, cut in 3 or 4 pieces, peeled (i used 4 huge ones)
2 medium zucchini, diced (i used 3 smallish ones)
2 c dried Chickpeas, picked over and rinsed
1 Tbsp Chili powder (i was shocked to find i had NONE in the house so i dumped in a can of enchilada sauce)
1 tsp dried Oregano
Cayenne Pepper, optional (i forgot it)
1/2 cup finely minced fresh Cilantro (i HATE cilantro, so i left it out)
Salt & pepper to taste
Heat the oil in the cooker. Add the cumin and sizzle for 10 seconds, stirring constantly. Then add the garlic, onions, and green pepper, and saute until the onions are soft, about 3 minutes. Then mix in your water, chickpeas, carrots, & spices, then top w/ canned tomatoes (don't stir). Lock the lid in place and over high heat bring to high pressure. Adjust heat to maintain high pressure and cook for 35 to 40 minutes. Let the pressure drop naturally. Remove the lid, tilting it away from you to allow any excess steam to escape. If the chickpeas are not quite done, replace the lid and simmer over low heat for a few more minutes. Stir in the zucchini and salt, cook for another 10 minutes over medium heat. Adjust seasonings, and serve. (I served it over rice which was really yummy!)
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Husband Rating: C+
He said it had no flavor (and no meat!) ;) he did think it was filling though.
My Rating: B+
Yeah, I could definately tweek the flavoring a bit, but overall I really enjoyed this. It was hearty and filling.... definately comfort food! I bet it would be amazing with some diced sweet potatoes in it too! mmmmmm!
xo
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