Tuesday, April 12, 2011

Curried Chickpeas and Potatoes

We made this for dinner last night and it was easy and delish. The recipe states that it serves 4, but in our beastly house, it only served two. I was sad that I didn't have any leftovers for lunch!

Curried Chickpeas and Potatoes
Source: Vegetarian Express Lane Cookbook, 1996 via Keri's Kitchen

2-3 tablespoons of vegetable oil

2 tablespoons of peeled, minced ginger

2 large onions, peeled and sliced to ¼ inch thick

1 4-ounce can chopped mild green chilies

1 16-ounce can chick-peas, rinsed and drained

1 teaspoon ground cumin

2 medium potatoes, peeled and cut into 1-inch squares (We used Yukon Golds)

¼ cup tomato paste (1/2 of a 6-ounce can)

Salt and freshly ground black pepper to taste

1/3-1/2 cup minced fresh cilantro

Plain low-fat yogurt (optional)

Cucumber, peeled and sliced

Naan (We use Trader Joe's Frozen Naan)

1. Heat oil in a Dutch oven or other wide deep pan over medium heat, add ginger and cook for a few minutes. Add onions to the plan and increase heat to high. Stir often and cook until light brown. Add green chilies, chickpeas and cumin. Adjust the heat so as to not burn the mixture and cook for a few minutes, stirring occasionally.
2. Add potatoes, cover the pan and cook stirring occasionally for 30 minutes or until potatoes are nearly tender. While the potatoes are cooking, peel and seed a few cucumbers and cut them into chunks. Preheat the oven to warm the naan.
3. Add tomato paste and cook for 10 more minutes. Season with salt and pepper. Serve topped with fresh cilantro and yogurt if desired alongside cucumbers and naan.

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