- 1 1/2 cups dried chickpeas soaked overnight in 5 cups water
- 2 Tbsp cilantro chopped
- 2 green onions whites, cut into fine rounds, greens finely chopped
- 1 Tbsp parsley finely chopped
- 2 tsp fresh thyme finely chopped
- 1 serrano chili finely chopped
- 2 tsp salt
- 1/4 cup canola oil
- 1 med onion finely chopped
- 2 garlic cloves mashed to a pulp
- 4 tsp currypowder
- 2 med potatoes peeled and cut into 1 x 3/4" in. chunks
- 2 tsp garam masala
- Drain chickpeas. In a medium pot, add 6 cups of water to the soaked chickpeas and bring to a boil. Turn the heat down to low, cover, and cook gently for 1 to 3 hours, or until the chickpeas are very tender. Drain, reserving the cooking liquid.
- Put the drained chickpeas in a bowl. Add the cilantro, green onions, parsley, thyme, chili, and 1 tsp. of the salt. Mix gently and set aside.
- In a large wide pot or deep frying pan, heat the oil over medium-high heat. When hot add the onion and stir and fry for about 4 minutes, or until the onion pieces turn brown at the edges. Put un the garlic; stir and fry for another minute. Now add the curry powder and stir once or twice. Quickly add the potatoes, the chickpeas, their reserved liquid, the remaining salt, and enough water to barely cover the potatoes and chickpeas. Bring to a boil. Turn the heat to low, cover, and simmer gently for 30 minutes. Stir in the garam masala and cook another 5 minutes. Serve hot. Enjoy!
Recipe adapted from World Vegetarian