Thai Coconut Basil Chickpea Pressure Cooker Recipe
1 1/2 cup dried chickpeas (soaked overnight or for 8 hours, starting in the morning)
1 can light coconut milk + 1 1/4 cup water or 3 cups light coconut milk
1 tsp. minced ginger
1 knob of ginger, peeled and sliced
1 medium-large sweet potato, peeled and cut into large 1 inch chunks
1 cup canned chopped plain tomatoes (no seasoning), drained
1 tbsp curry powder
1/4 cup minced fresh cilantro

1/2 cup minced fresh basil (thai basil is great but anything is ok)
2 tbsp. wheat free low sodium tamari OR for soy-free, 2 tbsp. soy-free, GF vegetable broth (from bullion with extra salt added)
1 fresh lime, sliced into sections

Drain and rinse your soaked chickpeas and put in pressure cooker with all the ingredients through cilantro. Seal pressure cooker and bring to high pressure on high heat, and then lower so it is barely still at high pressure and cook for 18 minutes. (*If you have any hiccup with your pressure cooker and need to open it, fiddle with the gasket and start again, it’s fine- just don’t cook it for the full 18 minutes afterwards or the sweet potatoes will fall apart.) Then release pressure and check chickpeas for doneness. You can bring them to a simmer or pressure cook them a few more minutes if the chickpeas aren’t done. Stir in low sodium wheat free tamari (or soy free substitute) into the dish and taste. add salt or more tamari if needed.

To serve, sprinkle each dish with fresh basil to taste and add sliced fresh lime pieces to each dish.