Curried Chickpeas & Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From The Complete Vegetarian Handbook by Kathy Farrell-Kingsley. I used canned chickpeas, but the full recipe in the book has instructions for dried chickpeas. Probably better with dried chickpeas, but I don't have that kind of time! Ingredients:
2 cups chickpeas |
1 tbsp olive oil |
1 large onion |
1 tbsp ginger |
2 cloves garlic |
1 1/2 tbsp curry powder |
2 tsp cumin |
1 lb potatoes |
1 1/2 cups water |
1/3 cup raisins |
1/2 tsp salt |
1/4 cup parsley |
Directions:
1. In a large skillet, heat the oil over medium heat. Add the onion, ginger, and garlic and cook, stirring often, until the onion is softened and lightly golden, about 10 minutes. Add the curry powder and cumin and cook, stirring constantly, for 1 minute.
2. Add the potatoes, water, currants, and 1/2 tsp salt. Bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer until the potatoes are tender, about 10 minutes. Stir in the chickpeas and cilantro. Cook, uncovered, until the mixture is heated through, stirring occasionally, about 1 minute. Serve warm.
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