Ingredients:

• 1 cup – Dried chickpeas, soaked for 8 hours and then cooked until tender
• 1 – Onion, finely chopped
• 2 – Jalapeno chilli peppers, finely minced
• 1 tbsp – Canola or other vegetable oil
• 4-5 – Garlic cloves, minced
• 2 – Medium sized potatoes, diced into 1/2 inch cubes
• 2 tsp – Dried Thyme
• 1/4 cup – Chopped coriander or Cilantro leaves
• For the masala spice powder (roast and powder):
• 2 tbsp – Coriander seeds
• 1 tbsp – Cumin seeds
• 2 tsp – Black Peppercorns
• 5 – Cloves
• 1 tsp – Turmeric
• 1 tsp – Fennel seeds
• 2 tsp – Mustard Seeds
• 1 tsp – Fenugreek seeds

Method:

1. In a saucepan, heat the oil. Add the onion and fry until it starts to brown.
2. Roast all the ingredients for the spice powder, until just a couple of shades darker and then powder in a blender or spice-grinder.
3. Add the jalapeno chillies, garlic, thyme and the powdered spices and stir fry for a minute.
4. Add the chickpeas and the potatoes along with about 2 cups of water (use up any water left over from cooking the chickpeas)
5. Add salt and bring the curry to a boil, then turn the heat to low, cover the saucepan, and cook for about 15-20 minutes.
6. Garnish with coriander and, if desired, some freshly diced onions and tomatoes.
7. Serve hot.
8. Recipe courtesy: Holy Cow Vegan.

Recipe courtesy of Vaishaly