1. Soak the chickpeas overnight or use the "quick soak" method (boil the chickpeas 2 minutes, then soak for 2 hours). 2. Drain and rinse the chickpeas. In the pressure cooker, combine the chickpeas, coconut milk, garlic, sweet potatoes, tomatoes, curry powder, curry paste, ginger, and coriander. 3. Lock the lid in place. Over high heat, bring to high pressure and cook for 18 minutes. Allow the pressure to come down naturally. If the chickpeas are not tender, either return to high pressure for a few more minutes or replace but not lock the lid and simmer until the chickpeas are done. 4. Add the basil, prunes, and soy sauce (if desired) to taste as you break up the sweet potatoes and stir to create a thick sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
