Curried Chickpeas

Recipe Ingredients

4 cups	948ml	Cooked chickpeas - (drained after soaking
		- and boiling in salted water)
2		Peeled potatoes - cut in 1/2" slices (medium)
		Spice Mixture
4 tablespoons	60ml	Curry powder or garam masala
1 teaspoon	5ml	Toasted and ground cumin seeds
4		Garlic - finely chopped
1		Onion - finely chopped (medium)
3		Red pimento peppers - finely chopped
		Salt and white pepper - to taste

Recipe Instructions

Heat two tablespoons vegetable oil in a heavy iron pot. Mix curry powder with 1/2 cup water. Add garlic, onion and pepper to hot oil and stir quickly, add the curry paste/blend and stir. Let the curry fry, stirring to prevent sticking until it leaves the bottom of the pan. Add the potatoes, and stir. Add 1/2 tsp salt, and stir again. Add the chick peas. Add 2 cups water and bring to the boil. Reduce heat to medium. Cook for 25 minutes or until the potatoes are breaking easily. Add the cumin and more salt if required. The mixture should have a thick soupy consistency. It should not be dry. Serve with Roti, pita bread, or steamed basmati rice.

Source:
Pierre Franey

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