Pressure Cooker Potato And Chickpea Curry

INGREDIENTS

• 3 tablespoons olive oil
• 1 large yellow onion, diced
• 2 large garlic cloves, minced
• 2 tablespoons curry powder
• 1 teaspoon all-spice
• 1⁄2 teaspoon grated nutmeg
• 1 teaspoon paprika
• 2 teaspoons dried thyme
• 1 teaspoon cumin powder
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon black pepper
• 2 teaspoons salt
• 2 cups potatoes, chopped into 1⁄2 inch pieces
• 28 oz chickpeas, drained and rinsed
• 14 oz canned diced tomatoes
• 2 cups vegetable broth
• 2 green onions, chopped
• 2 tablespoons fresh parsley, finely chopped

INSTRUCTIONS

1. In pressure cooker on saute setting, saute onion, garlic, and all spices in olive oil.
2. Turn heat off and add potatoes, chickpeas, diced tomatoes, and veggie broth.
3. Lock lid and set to high pressure for 10 minutes
4. When time is up, let naturally release for 10 minutes and then do a quick release for any remaining pressure.
5. Stir green onions and fresh parsley into curry and serve hot over white or brown rice.