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Indian Chickpeas and Potatoes
What to Serve
Indian Chickpeas and Potatoes
Winter 2010
By: Heather Trim

Feel like Indian, but not into doing takeout? This quick-to-make Indian dish is a perfect compromise. Keep some of the store-bought naan in your freezer ready to go—then serve along with roast chicken.

2 medium potatoes
1 jalapeño pepper
2 tbsp (25 mL) vegetable oil
1 onion, diced
3 garlic cloves, minced
2 tbsp (25 mL) finely minced peeled ginger
1½ tsp (7 mL) cumin seeds
1 can (540 mL) chickpeas, rinsed and drained
½ tsp (2 mL) salt
1 tsp (5 mL) garam masala
⅓ cup (75 mL) chopped coriander
Squeeze of lemon juice
Indian chickpeas and potatoes

1. Place whole potatoes in a small saucepan and cover with water. Bring to the boil, cover and reduce heat, simmering potatoes until fork tender, 13 to 15 minutes. Drain. When cool enough to handle, peel and cut into small bite-size pieces.

2. Slice a small piece from jalapeño. If it is hot, mince. If you would like it spicier, mince and don’t discard seeds. Heat oil in a large frying pan over medium heat. Add onion, garlic, ginger and jalapeño. Stir-fry just until they begin to soften, about 3 minutes. Add cumin seeds and continue to stir-fry 1 minute.

3. Add chickpeas, potatoes and salt to pan. Stir-fry until hot, about 5 minutes. Sprinkle with garam masala and coriander. Stir, then add squeeze of lemon juice and a few pinches of salt if needed.

Serves 4 to 6 as a side dish
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