I borrowed this from LCBO’s Food and Drink magazine and they called it a ‘side’. Brock and I enjoyed it as a main with some roasted cauliflower (that I will post tomorrow) and green beans and since the girls weren’t eating this with us, I used half of a jalapeno (with the seeds, put through the food processor with the onion), and the heat was just about right. Also, I cooked the potatoes ahead of time so it made for a very quick meal.
Indian Chickpeas and Potatoes
8–10 baby potatoes, cooked with their skins on, cooled slightly and then cut into bite-sized pieces
1 jalapeno (use as much as you’d like)
1 onion, chopped
3–5 garlic cloves, finely minced
2 T. fresh ginger, finely minced
1 1/2 t. cumin seeds
1 can (19 oz/540 mL) chickpeas, drained and rinsed AND 1/2 t. salt
2 c. frozen peas (optional)
1 t. garam masala AND 1/3 c. fresh coriander, chopped
1 T. fresh lemon juice (or to taste)
Heat a bit of oil in a large skillet over medium heat and cook the jalapeno, onion, garlic and ginger for a few minutes until softened. Add the cumin seeds and cook for 1 minute more.
Stir in the chickpeas, potatoes and salt and cook until heated through, (then add in the peas, if using and stir until they’re also heated through), about 5 minutes.
Sprinkle on the garam masala and coriander and mix to combine, then finish with the lemon juice. Enjoy!
- Category: Beans, Indian, Potatoes