Sweet corn and creamy curried chickpeas are a delightful combination. Enjoy them as a side dish or as a vegetarian entree served over rice. The sweetness of the corn balances the spiciness of the curry, making this dish a winner any night of the week.
SERVES 6
INGREDIENTS
- 3 tablespoons canola oil
- 1 medium sweet onion, such as Vidalia, finely chopped
- 3 medium carrots, finely chopped
- 2 teaspoons Madras curry powder, plus more if needed
- 2 cups chickpeas, presoaked (see page 151) and drained
- 2 cups chicken or vegetable stock (page 19 or 21) or store-bought chicken or vegetable broth
- 2 cups corn kernels, freshly cut from the cob or frozen corn, defrosted
- Salt and freshly ground black pepper (optional)
- ⅓ cup finely chopped fresh basil
INSTRUCTIONS
- Heat 2 tablespoons of the oil in the pressure cooker over medium-high heat. Add the onion, carrots, and curry powder and sauté for 2 minutes, or until the onion begins to soften. Add the chickpeas and stock and stir to combine. Drizzle with the remaining tablespoon of oil. Lock the lid in place and cook at high pressure for 16 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Stir the corn into the bean mixture and cook over medium-high heat without pressure for 3 minutes, until the corn is cooked. Taste the mixture for seasoning and add more curry powder or salt or pepper if needed. Transfer to a serving bowl and stir in the basil. Serve the chickpeas hot, warm, or at room temperature.
