Add in seasonal root vegetables!
Makes: 4-6 servings.
Ingredients:
- 3-4 cups shredded chicken
- 1 1/2 tablespoons vegetable oil
- 1 tablespoon butter or ghee
- 3 /2 - 4 cups water
- 2/3 cup tomato sauce
- 3/4 tablespoon tomato paste
- 1/2 tablespoon cinnamon
- 1/3 teaspoon ginger
- 1/3 teaspoon turmeric
- 1/3 cup coriander seeds
- ¾ cup parsley, chopped
- ½ cup mire poix
- ½ cup lentils, green or brown
- 2 cups chickpeas-soaked in water 45-60 minutes
- 5-6 large tomatoes
- 4-6 tablespoons water (depends on how thick you like your gravy)
- 2 cups no sodium chicken stock
Directions:
Set pressure cooker to sauté and melt butter into oil and sauté mire poix, parsley, coriander seeds, turmeric, ginger, cinnamon, tomato paste, tomato sauce, lentils, chickpeas, water, broth 1 minute.
Close, lock lid, set to high, and cook for 20 minutes.
