Chickpea Potato Dish (Print Version)
# Ingredients:
→ Base
01 -
1 green chili, diced and seeds removed
02 -
1 inch (3 cm) piece of ginger, finely grated
03 -
2 garlic cloves, finely chopped
04 -
1 medium yellow onion, chopped into small pieces
05 -
2 tablespoons vegetable oil (can use canola, sunflower, or corn oil)
→ Spices
06 -
1 teaspoon ground cumin
07 -
1 teaspoon garam masala
08 -
1/2 teaspoon salt
09 -
1/2 teaspoon curry powder (optional)
10 -
1/2 teaspoon ground coriander
11 -
1/2 teaspoon turmeric powder
→ Main Ingredients
12 -
2 tablespoons freshly chopped parsley or cilantro
13 -
1 pound (450 grams) potatoes, peeled and diced
14 -
1 can (14 oz/400g) tomatoes, diced
15 -
1 cup of cooked chickpeas
16 -
2 cups of fresh baby spinach, tightly packed
17 -
1 cup of water or vegetable stock
# Instructions:
01 -
Pour oil into a big saucepan, warm it up, and toss in the onion, ginger, and chili. Cook them until the onion softens and looks clear. Add garlic, stir, and let it cook for about a minute until it smells amazing.
02 -
Mix in all the spices, stirring and letting the flavors come out for a minute while they heat.
03 -
Pour in the diced tomatoes, then use the empty can to measure water and add that to the pan.
04 -
Toss in the potatoes and chickpeas, then let it boil up. Turn down the heat, and let it lightly simmer until the potatoes are soft. If you'd like, mix in half a can of coconut milk now.
05 -
Stir in the spinach and cook briefly, around a minute, until it's just wilted. Dish it up over rice and sprinkle with parsley or cilantro.
# Notes:
01 -
This is a veggie-friendly Caribbean dish with potatoes and chickpeas in an aromatic sauce. If you enjoy heat, feel free to throw in some chili powder or smoke it up with paprika.
02 -
Don't want extra chickpeas lying around? Toss in the whole can!