Curried Potato And Brown Chickpea Pressure Cooker Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 tablespoon vegetable oil
• 1 medium onion, finely diced
• 3 small potatoes, peeled and diced 1cm
• 2 teaspoons madras curry powder
• 1 (400 g) can brown chickpeas, rinsed and drained
• 600 ml chicken stock or 600 ml vegetable stock
• 1 tablespoon chopped coriander, to serve (i used freezedried)

Recipe

• 1 in presure cooker:.
• 2 fry onion until soft (don’t let it colour).
• 3 add potato and stir.
• 4 add curry powder and cook 2mins, stirring.
• 5 add chickpeas and stock.
• 6 put on lid, bring quickly to high pressure for 7 minutes.
• 7 bring down pressure under tap, open, stir, season and serve with corriander.