cup dried chickpeas picked over and
rinsed, soaked overnight in ample water to
cover or speed-soaked
3 cups light coconut milk
1 teaspoon minced garlic
pound sweet potatoes peeled and cut into 1-inch chunks
I cup (drained) plum tomatoes coarsely chopped fresh or canned (I omitted)
1 tablespoon mild curry powder
cup minced fresh coriander
cup Minced Fresh Basil
* (I used half water to lower calories and fat)
Drain and rinse the chickpeas. In the cooker, combine the chickpeas, coconut milk, garlic, sweet potatoes, tomatoes, curry powder and coriander. Lock the lid in place. Over high heat, bring to high pressure.
Lower the heat just enough to maintain high pressure and cook for 18 minutes. Allow the pressure to come down naturally or use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. If the chickpeas are not tender, either return to high pressure for a few more minutes or replace (but do not lock) the lid and simmer until the chickpeas are done. Add the basil and soy sauce to taste as you break up the sweet potatoes and stir to create a thick sauce.
NOTES : Here is a good recipe using a pressure cooker.