3 c light coconut milk; (I used

1 ts minced garlic

3/4 lb sweet potatoes; peeled and

1 c coarsely chopped fresh or

1 tb mild curry powder 1/4 c minced fresh coriander 1/2 c minced fresh basil 1 tb tamari soy sauce; (up to 2)

Here is a good recipe using a pressure cooker from Lorna Sass' Cooking Under Pressure:

Drain and rinse the chickpeas. In the cooker, combine the chickpeas, coconut milk, garlic, sweet potatoes, tomatoes, curry powder and coriander. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 18 minutes. Allow the pressure to come down naturally or use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. If the chickpeas are not tender, either return to high pressure for a few more minutes or replace (but do not lock) the lid and simmer until the chickpeas are done. Add the basil and soy sauce to taste as you break up the sweet potatoes and stir to create a thick sauce.