Potato and Chickpea Curry*

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from PCRM: Physicians Committee for Responsible Medicine.

Makes 10 1-cup servings  

  • 2 large onions, chopped
  • 1 tablespoon cumin seeds (or 1.5 teasp powder)
  • 2 lbs potatoes (about 5 medium-small) cut up into ½ inch cubes
  • 1 28-oz ounce can crushed or whole tomatoes (we prefer whole)
  • 2 15-ounce can chickpeas, undrained
  • 1 & ¼  teaspoon turmeric
  • 1 & ¼ teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoon salt
  • Add 1 – 2 sauteed onion

Note that all this is a lot of food and doesn't easily fit into a large frying pan, so cook items separately, i.e. cook the onions, remove from pan, then the potatoes.   The pre-cooked chickpeas don't need much cooking. 

Saute onions and cumin in a large pan – in water or wine.  Cook over medium high heat until onions are soft. 
Remove and set aside.
Scrub potatoes and cut into 1/2-inch cubes.  Dry-fry these (with some liquid if necessary).  
When potatoes are partially, or mostly, cooked, add all  other ingredients.  However, you may want to delay, until later, adding the onions (which were already cooked) so as not to overcook them.   Simmer, stirring occasionally, until potatoes are tender.

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Showing 3 reactions


commented 2013-06-26 22:34:26 -0400 · Flag
This is delicious. When I was cooking it this time, it had a subtle off-taste while cooking, possibly because I used a fair amount of cheap wine, instead of water, along with the potatoes. Or maybe it wasn’t done yet. Anyway, that resolved, and now it’s all delicious.

- Joe Adams
tagged this with Excellent 2012-07-09 20:04:41 -0400
published this page in Quick Recipes 2012-01-10 23:55:00 -0500