Pressure cooker chick peas

 

Another fine recipe based on one from Susan Voisin at Fat Free Vegan Kitchen! I cooked the chickpeas in the pressure cooker and have made real progress with learning to use it thanks to The Veggie Queen. This time I got all of the steps right and ended up with perfectly cooked chickpeas in a very short time. 

I  had half of a huge raw sweet potato leftover in the refrigerator and nearly a pound of okra that had to be used really soon. I found this recipe at Fat Free Vegan and changed it some, of course. First, I liked it much better without the peanut butter that the recipe says to add at the end of cooking. I tried it both ways because the broth tasted so good without it. I would not include it or the liquid smoke flavoring. With enough smoked paprika, the liquid smoke, which I do not have, was unnecessary. I had no green peppers either, only half a red pepper, so I made half of the recipe. The next time I would use a green pepper.  I left the celery at 2 ribs, used regular diced tomatoes, and Sriracha Hot Sauce because I like the heat it gives to the food.

Although the recipe recommends cooking all of the ingredients until the sweet potatoes are close to falling apart, I found that after 90 minutes, they still were not near falling apart and finished the cooking at that time. 

So this is what cooking is supposed to be like. Start with an idea, use what you have on hand and like to eat and then make the recipe your own.