Pressure Cooker Indian Chickpeas

I printed the Pressure Cooker Indian Chickpeas recipe out months ago.  I saw it on the blog Vegan Dad.  I've tried a couple of recipes off of his blog and have enjoyed them.  I pulled my copy of this recipe out on Saturday thinking I would make it on Sunday for one of my weekly meals.  Well, THAT didn't happen after making the Cheezy Tofu Potato Skillet (which I still have enough for at least one or two more meals).

This morning, I decided that tonight was the night.  I put my remaining stash of dried chickpeas, which just happened to be about 1½ cups, into water before I left for work.  When I returned home, the chickpeas had been soaking for about 10 hours, which was great.

I started piling ingredients into the pressure cooker.  I ended up putting the sweet potatoes on top.  The recipe calls for butternut squash or sweet potatoes.  I used sweet potatoes as I think I'll be making Butternut Tofu Stuffed Shells for Easter Sunday dinner.  They just sound SOOOO good!  Who could resist?!?!?

So, I threw all of the ingredients for the Pressure Cooker Indian Chickpeas in the pressure cooker.  I didn't have curry leaves, so I threw in ½ teaspoon red curry powder.  Not sure that was a good substitute, but hey, I did what I could.  While it was cooking, I threw a couple of scoops of a brown rice mix in the multi-cooker to cook.

My verdict is, it's a good dish, but too bland for my tastes.  Maybe that's because I used red curry powder instead of curry leaves.  I honestly don't know.  Perhaps it's because I like my dishes on the spicy side and this is definitely NOT spicy at all.  It's good for a family meal with younger children or young adults who don't like spicy.  I like the dish, but definitely will spice it up if I make it again.  For now, I just put a conservative squeeze of Sriracha sauce in mine.