Curried Chickpeas
4 cups cooked chick peas (drained after soaking and boiling in salted water)
2 medium potatoes peeled and cut into 1/2 inch slices
Spice mixture:
4 tablespoons all purpose curry powder/garam masala
1 tsp toasted and ground cumin seeds
4 cloves garlic finely chopped
1 medium onion finely chopped
3 red pimento peppers finely chopped
salt and white pepper to taste
Heat two tablespoons water or vegetable broth in a heavy iron pot. Mix curry
powder with 1/2 cup water. Add garlic, onion and pepper to hot water and stir
quickly, add the curry paste/blend and stir. Let the curry cook, stirring to
prevent sticking until it leaves the bottom of the pan. Add the potatoes, and
stir. Add 1/2 tsp salt, and stir again. Add the chick peas. Add 2 cups water and
bring to the boil. Reduce heat to medium. Cook for 25 minutes or until the
potatoes are breaking easily. Add the cumin and more salt if required. The
mixture should have a thick soupy consistency. It should not be dry. Serve with
Roti, pita bread, steamed basmati rice, or Moroccan
rice.
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