![](https://rasoitime.com/wp-content/uploads/Halwai/spicy-chickpeas-n-potato-curry.jpg)
Ingredients:
• 1.25 cups – Dried chickpeas, soaked overnight
• A few tablespoons of oil, or a mixture of Butter and oil
• 1 – Large onion, cut into thin strips
• 3 – 4 – Chillies, finely chopped
• 1/2 tsp – Cayenne pepper
• 2/3 tsp – Garam Masala
• 2/3 tsp – Ground coriander
• 1 tsp – Cumin
• 1/4 tsp- Turmeric
• 2 – Medium potatoes, cut into cubes and boiled until just tender
• 1 Lime – Juice
• Sea salt to taste
• 1/4 – 1/2 cup – Reserved cooking liquid from Chickpeas
• 1 – Small tomato, finely chopped
• For garnishing:
• 1 cup- Plain yogurt
• 1 – Small tomato, thinly sliced
• 2 tbsp – Fresh Cilantro or parsley, finely chopped.
Method:
- Drain the chickpeas, add fresh water and bring to a boil.
- Reduce to the heat to medium-low, cover and simmer until the chickpeas are buttery soft. Takes about 1-2 hours.
- Reserve 1/2 cup of the cooking liquid and drain the remaining water. Keep aside.
- Now heat the oil in a large pan and saute the onions until brown. Now add the chopped chillies and ground spices and fry for 1 min.
- Now add the chickpeas to the pot, along with the potatoes, lime juice, reserved cooking liquid, salt and chopped tomato.
- Cook for another 5 – 10 mins, stirring often.
- Garnish a tablespoon of yoghurt, a slice of tomato and some parsley or cilantro.
- Recipe courtesy: Priya Easy N Tasty Recipe.
Recipe courtesy of Priya