Chickpea and Potato Curry |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Originally from the Vegetarian Resource Center in Boston, this is a dish we've been making for nearly 20 years and the family still likes it. Our only change to the original is to use crushed red pepper instead of cayenne because the cayenne was too hot for the kids. Ingredients:
4 tablespoons vegetable oil |
1/2 teaspoon black mustard seeds |
3 garlic cloves |
2 teaspoons fresh ginger, minced |
1 large onion, chopped |
1 cup chickpeas |
3 cups potatoes, cubed |
1 (12 ounce) can diced tomatoes |
1 cup water |
1 teaspoon cinnamon |
1/2 teaspoon cardamom, ground |
1 1/2 teaspoons cumin, ground |
1 1/2 teaspoons coriander, ground |
1/2 teaspoon fennel seed, ground |
1/2 teaspoon turmeric |
1/2 teaspoon crushed red pepper flakes |
1 teaspoon salt |
Directions:
1. Heat the oil in a skillet (or a larger soup pot if multiplying for larger batches which we always do, with great success). Add the mustard seeds and heat them until they start to pop. Add the rest of the spices and cook on low for a couple of minutes (don't let them scorch, add a little more oil if needed).
2. Add the onions, garlic and ginger and saute until the onions are translucent.
3. Add the potatoes and chickpeas, stir them, and cook a few more minutes, coating the potatoes with the oil and spices.
4. Add the water, cover the pan/pot, and simmer for about 20 minutes, stirring occasionally.
5. When the potatoes are tender but not completely cooked yet, add the tomatoes. Stir and cover for another 10 to 15 minutes.
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