Potato and Chickpea Stew
Main Dishes • European
Description
Potato and Chickpea Stew
Ingredients
- Canola Oil 3 tablespoons
- Black Mustard Seeds 1 tablespoon
- Cumin Seeds 1 teaspoon
- Dried Arbol Chili 3 pieces
- Potato 10 oz
- Turmeric ½ teaspoon
- Minced garlic 5 cloves
- Red Onion 1 head
- Chickpeas 15 oz
- Salt to taste
- Chutney 1 cup
- Ginger Root 1 piece
- Water ½ cup
Step-by-Step Guide
Step 1
Heat the oil in a large skillet over high heat.
Step 2
Sauté the mustard seeds, cumin, black mulberry leaves, and chili for 1-2 minutes until the seeds start to crackle.
Step 3
Add the potato, turmeric, garlic, ginger, and ½ of the onion; sauté until golden brown for 8-10 minutes.
Step 4
Add 1 cup of water and bring to a boil.
Step 5
Reduce the heat to medium and cook covered for 15-20 minutes until the potato is tender. Add the chickpeas and salt; simmer until thickened for 15-20 minutes.
Step 6
Serve in bowls, drizzled with tamarind chutney. Garnish with onion and chickpea noodles.
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