Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    butter
   1      teaspoon      cumin seed
     1/4  teaspoon      coriander
     1/4  teaspoon      cardamom
   2      teaspoons     grated ginger
   1      dash          cayenne pepper -- optional
   1      stick         cinnamon
     1/4  cup           red bell pepper -- diced
   1      quart         water
     1/2  teaspoon      salt
   1 1/2  cups          dried chickpeas
   4      cups          cooked rice

Preparation:

Heat butter in cooker. Add cumin seeds and sizzle for 5 seconds. Stir in the remaining ingredients, except the rice. Lock the lid in place and over high heat bring to high pressure. Adjust heat to maintain and cook for 35-40 min. Reduce pressure with a quick-release. Remove the lid tilting it away from you. If not done cook longer. Serve over rice or puree it like hummous.