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Categories:
ground coriander ground cumin cayenne pepper ground turmeric olive red onions fresh ginger garlic tomatoes chickpeas liquid from boiling potatoes salt
Viewed: 33 - Published at: a year agoIngredients
- 2 tablespoons ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground turmeric
- 4 tablespoons olive or canola oil
- 1/2 cup finely chopped red onions or shallots
- 2 teaspoons finely grated peeled fresh ginger
- 2 cloves garlic, crushed to a pulp
- 1 cup finely chopped tomatoes
- 3 3/4 cups drained canned chickpeas
- 1 1/2 cups liquid from can if organic, or water, or mixture of the two
- 2 medium boiling potatoes (56 ounces), peeled and cut into 3/4-inch dice
- 1 teaspoon salt
Method
- Mix together the coriander, cumin, cayenne, turmeric, and 3 tablespoons water in a small bowl.
- Pour the oil into a medium-sized pan and set over medium heat.
- When hot, put in the onions.
- Stir and fry for 34 minutes or until lightly browned.
- Add the ginger and garlic.
- Stir for a minute.
- Put in the spice mixture from the bowl.
- Stir for a few seconds.
- Add the tomatoes.
- Stir and cook for about 3 minutes or until the tomato has softened.
- Add the chickpeas and 1 1/2 cups of the liquid from the can, adding water if needed (see above).
- Then add the potatoes and the salt.
- Bring to a boil.
- Cover, turn heat to low, and simmer gently until the potatoes are tender, about 1520 minutes.
