This is such an easy and delicious vegan dinner. A cup of split chickpeas, that I found at the WalMart grocery store amongst the Indian foods, are soaked for 30 minutes. While this is going on I sauteed some cumin seeds and then added onions and garlic. When the 30 minutes is up, drain the chickpeas and add them to the pot. The liquid for the pressure cooking came from a can of diced tomatoes and a can of water. The pressure cooker cooks at pressure for 16 minutes and then cools naturally for 10 minutes. After that I released the rest of the pressure. Done!
We served it with steamed rice and broccoli. It was good tasting and good for us.
WW blue points = 4 (oil, rice)