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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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