Curried Potatoes And Chickpeas
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan
2
Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes
3
Reserve 1 cup cooking water, then drain the potatoes
4
Melt the butter in a large skillet over medium-high heat
5
Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes
6
Stir in the curry powder and cayenne and cook, stirring, 30 seconds
7
Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes
8
Add more cooking water, if needed
9
Season with salt
10
Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl
11
Divide the potato-chickpea mixture among bowls
12
Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves
13
Photograph by Andrew Mccaul