I am cuckoo for chickpeas, curry and cinnamon. The trio come together beautifully when they meet-up in the pressure cooker.
Cinnamon-Curried Chickpeas
Intuitive cooking! No measurements for this recipe. Use what feels right and tastes great!
Ingredients
- Dry chickpeas, soaked for one hour
- Baking soda
- Olive oil
- Onion, diced
- Garlic, minced
- Hot curry powder
- Ground cinnamon
- Bay leaf
- Filtered water
- Iodized sea salt
Instructions
Soak chickpeas in water for one hour (add about 1 T of baking soda per cup of beans).
Rinse and drain chickpeas well.
Saute onion, garlic, curry and cinnamon in olive oil in a pressure cooker.
Add chickpeas, bay leaf and enough water to cover the beans, and then just a bit more.
Cover the pressure cooker and bring to pressure.
Cook at pressure for 25 minutes.
Remove from heat and let the pressure cooker release naturally.
Once pressure is released, remove the pressure cooker lid, away from you.
Stir in sea salt, to taste.
If the chickpeas are not done to your taste, add water (if needed) and simmer the beans in the uncovered pressure cooker until done.
The chickpeas were great as a lunch bowl.
I shredded some raw cabbage and packed it into the bottom of the bowl and drizzled a little brown rice vinegar over it. I added a layer of quinoa and a layer of chickpeas. I heated the bowl at work. Because I packed it tightly, the cabbage had a raw crunch that I love!
As you may have noticed, I typically only make beans in the pressure cooker or the rice cooker. If you make beans on the stove top, can you share how you would make them in the comments? Thank you!
20 thoughts on “Cinnamon-Curried Chickpeas”
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Oh
Yum! I think I’ll try these in my slow cooker.
1. Soak beans overnight.
2. Dump soak water, put beans in a pot with plenty of water (2-3 inches over the beans) for plain beans, or about 1 inch over the beans if you intend to keep them in the cooking water to serve. Add a small strip of kombu if desired for flavor and de-gassing, and plenty of salt.
3. Bring to boil, skimming off white foam as it appears on the surface. Simmer 1-2 hours.
Thank you, Dianne! I’ve always said that I learn so much from my readers! Thank you for jumping in!
You can also soak overnight, put the beans in a crock pot covered with a couple inches of water, and set to low for 6-7 hours! Then they’re ready for dinner.
I can smell the flavors from here! Great idea. I did some roasted Indian-inspired ‘peas a while ago… I can only imagine how good they are cooked with a bay leaf!
Oh yum! Definitely gonna make this!
I hate making beans on the stovetop – it’s so time consuming! Dianne’s description is pretty much spot-on, but even with lots of simmering I have a hard time getting them fully soft and chewy. Honestly, it’s so much easier (albeit less cost effective) to go with canned organic.
i love your intuitive cooking recipes JL!
i must say i’m a dry bean virgin & have always taken the easy route with bpa-free canned beans from eden organics. i’m without a pressure cooker, but i’d love to hear how to prepare them in the rice cooker though!
I use the Ultimate Rice Cooker Cookbook as a guide (it’s wonderful!) For chickpeas I cover with three inches of water, and choose the “regular” cycle. It usually take over an hour to cook (I check on them and add water if necessary). I add salt at the end of the cycle (30 mins or so). I am a total convert to home-cooked beans!
I tend to use my slow cooker to cook dry beans – if I’m using store-bought beans I soak overnight (if I’m using freshly dried beans from this season’s harvest, like from Rancho Gordo – you should check them out: native varities, all fresh and lovely – well, they’re dried but recently enough that they often don’t need soaking). Then I put in crockpot and walk away – they’re done by the time I get home.
These look so delicious, I love the flavor combo. I’ll definitely give them a try on the stovetop at some point and let you know what I come up with!
Could you make these not in a pressure cooker? I have one but it’s HUGE more for jarring/canning really.
Yep, please check out the comments of others — they have offered up stove top and slow cooker options!
Those look AMAZING! Especially served in that bowl with the quinoa and cabbage. I always cook beans on the stove top too. I have a pressure cooker, but it freaks me out so I never use it. But my method is the same as Diane’s.
Curry, cinnamon AND chickpeas? 3 of my favourite things, definitely trying this soon!
YUM, I love that combo too! I tried making a “dry snack” oven version of something similar once, but it was nasty. Chewy/dry nastiness. This however, looks scrumptious. Bookmarked!
I have made chana masala(spicy chickpeas )on stove simply by using the canned chickpeas in liquid and adding them to sauteeed onions and minced garlic at med/low heat in a skillet you add a little water if drying,and add your spices- curry powder,corriander,cumin,garam masala,fresh lemon juice,cover and simmer 10-15 min.,i also add a bunch of spinache at the end an turn heat to low cover 2 more min..you can add cubed tofu and serve over brown rice.
I cook my black beans on the stove as well,i add the rinsed canned beans to sauteed garlic and green onion add a little water and my cumin,chili powder,hot sause,little salt serve over rice. with salsa and veggies. i have never used a pressure cooker or rice cooker,that is something i would like to learn.