Pressure Cooked Chili Con Chickpeas

Directions

Heat the oil in the cooker.

Add the cumin seeds and sizzle for 10 seconds, sti rring constantly.

Then add the garlic, onions, and green pepper, and sauté until the onions are soft, about 3 minutes.

Add the remaining ingredients except the coriander and the salt.

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 min utes, depending on desired consistency.

Let the pressure drop naturally or use a quick release method.

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 coriander and salt.

Adjust seasonings, and serve.

Note: TVP can be added to chill if desired.