Spicy Chickpeas with Potatoes

Name: Spicy Chickpeas with Potatoes
Yield: serves 6
Ingredients: 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 (5–6 ounces), peeled and cut into 3/4-inch dice; 1 teaspoon salt

December 9, 2011

Here is an everyday dish with a fair number of ingredients. Once you have them all prepared and assembled, the rest is fairly easy. Remember that you can chop the onions in a food processor. I have used two 15-ounce cans of organic chickpeas, draining them to separate the liquid so I can measure it. If you are not using organic canned chickpeas, use water instead of the can liquid. If the can liquid is not enough, add water to get the correct amount. Serve with Indian or Middle Eastern breads (you can even roll up the chickpeas inside them) with Yogurt Sambol with Tomato and Shallot, page 249, on the side. At a dinner, add meat and a vegetable.

Recipe notes

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