Ingredients (Serves 6)
- 2 tins chickpeas
- 2 med potatoes, cubed
- 1/2 cup chopped onion
- 1 hot pepper, sliced (or whole for less heat)
- 3 tbsp curry powder
- black pepper and salt to taste
- 2 leaves culantro (optional)
- 11/4 cups water
- 2 tbsp olive oil
- 3 cloves garlic, thinly sliced
Instructions
Open and wash chickpeas under running water
Mix curry powder with 1/4 cup water and set aside
Heat a heavy pan on a medium-high heat
Add oil to pan
Add onion, garlic, and pepper and saute for at most 5 minutes (till onions are opaque)
Add curry mix to pot, stirring continuously. Cook until curry thickens (gets a little grainy)
Add channa and potato, stirring to coat with curry
Add remaining water, salt, and pepper, and bay leaf
Cover and cook on medium heat
Cook until water is reduced to a thick liquid and potatoes are cooked through (more water may need to be added)
Adjust salt and pepper to taste
Best eaten hot
No comments:
Post a Comment