• Ugly Bob@sh.itjust.works
    31·
    10 months ago

    To expand:

    • soak dry chickpeas the night before (or rinse canned ones).
    • fry the onions and garlic till onions are transparent.
    • add diced tomatoes and a teaspoon of garam masala and simmer for 10 mins.
    • put sauce and chickpeas and diced boiled sweet potatoes into a pressure cooker and cook for 10 mins. If you don’t have a pressure cooker, slow cooking for an hour also works.
      • Ugly Bob@sh.itjust.works
        2·
        10 months ago

        Sorry, but some beginner cooks (like me) need a little more explicit step by step instruction.

        I deciphered your recipe and wrote it more explicitly.

        • Arcanepotato@lemmy.worldOPMEnglish
          21·
          10 months ago

          It’s not correct though? I can add more detailed steps if someone wants them (and I’ll edit my comment), but detailed step by step instruction isn’t the intent of this community so I didn’t think to provide them unless explicitly asked.

        • nixcamic@lemmy.world
          11·
          10 months ago

          I don’t think they do those steps though.

          For example I pressure cook unsoaked chickpeas for like 40 minutes instead of soaking sometimes. If you’re pressure cooking the onions no need to saute them first. Etc…

      • Arcanepotato@lemmy.worldOPMEnglish
        1·
        10 months ago

        I did 40 mins but mostly because I wanted the sweet potatoes to disintegrate. 30 is generally okay for soaked chickpeas in my EPC.

        • PlantJam@lemmy.world
          1·
          10 months ago

          Add a little baking soda to your soak water to help them cook all the way through. I only cook my chickpeas for twenty minutes when they’ve been treated this way.