An easy yet stunning little curry, this chickpea potato number could easily become your next family favorite. All the spices work really well with the potatoes, plus you get plenty of bite and texture from the chickpeas. Finished with a touch of cream and fresh cilantro, the curry is ready to serve with your favorite side. —Chetna Makan
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Chickpea & Potato Curry
2 to 3 tablespoons
dried bay leaf
onions, thinly sliced
garlic cloves, grated
inch peeled ginger, grated
medium size tomatoes, roughly chopped
1 2/3 cups
medium size potatoes, peeled and chopped into 3/4-inch pieces
two 15 ounces
cans of chickpeas, drained and rinsed
Heat the oil in a large pan over medium heat and add the cinnamon and bay leaf. After a few seconds, add the cumin seeds. Once they start to sizzle, add the onions and cook for 10 minutes over medium-low heat, until nice and golden.
To this, add the grated garlic and ginger and cook for another minute. Now add the tomatoes, cover, and cook for 10 minutes, until soft and mushy. Time to add all the spices and cook another minute. Now add the water, followed by the potatoes and then the chickpeas. Bring everything to a boil, then cover and cook for 15 to 20 minutes, until the potatoes are soft and cooked through.
The last thing to add is the cream and cilantro. You can remove the bay leaf and cinnamon stick before serving. Mix well and serve warm with bread, naan, or rice.