Chickpea and Potato Curry

Name: Chickpea and Potato Curry
Total time: 20 min
Ingredients: 2 units potato; 1 unit onion; 1 clove garlic; 1 unit lemon; 1 tbsp butter; 14 oz canned chickpea; 2 tbsp curry powder; 1 tsp cumin powder; 1 tbsp olive oil; 3 pinches black pepper; 3 pinches salt

ekilu Team

“This recipe is probably different than any other chickpeas dishes you've tried, with its wonderfully exotic flavor.”

ingredients

Difficulty

Easy

Time

20'

Fresh ingredients

potato

2 units

onion

1 unit

garlic

1 clove

lemon

1 unit

butter

1 tbsp

Pantry ingredients

canned chickpea

14 oz

curry powder

2 tbsp

cumin powder

1 tsp

olive oil

1 tbsp

black pepper

3 pinches

salt

3 pinches

Instructions

Wash and cut the potatoes into medium chunks. Mince the garlic and onion.

Bring some water to a boil in a pan and add the potatoes. Let cook. When they're done (prick them with a fork to make sure they're soft), drain and set aside for later.

Put a little oil into a skillet and heat. Then add the onion and garlic, and cook for a few minutes until the onion starts to turn translucent. Next, add the cumin, curry powder, pepper, and a little salt. Stir and cook for 1 more minute.

Add 1 tablespoon butter to the skillet. Let melt with the heat. Add the potatoes and fry for a couple of minutes over medium heat. Then add the drained chickpeas and fry for 2–3 more minutes, stirring regularly. Turn off the stove.

Pour the juice from 1/2 a lemon into the skillet. Stir gently until fully absorbed and serve on a plate.

Tips & Tricks

If you have cilantro, mince a handful and sprinkle over the dish. Not only does this make the dish more appealing to the eye, but it gives an incredible flavor.

If you like a bit of heat, add chili powder together with the other spices.