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Posted By archives On April 12, 2010 @ 9:00 am In Beans and Legumes | No Comments
4 cups cooked chick peas (drained after soaking and boiling in salted water)
2 medium potatoes peeled and cut into 1/2 inch slices
4 tablespoons all purpose curry powder/garam masala
1 tsp toasted and ground cumin seeds
4 cloves garlic finely chopped
1 medium onion finely chopped
3 red pimento peppers finely chopped
salt and white pepper to taste
Heat two tablespoons water or vegetable broth in a heavy iron pot. Mix curry powder with 1/2 cup water. Add garlic, onion and pepper to hot water and stir quickly, add the curry paste/blend and stir. Let the curry cook, stirring to prevent sticking until it leaves the bottom of the pan. Add the potatoes, and stir. Add 1/2 tsp salt, and stir again. Add the chick peas. Add 2 cups water and bring to the boil. Reduce heat to medium. Cook for 25 minutes or until the potatoes are breaking easily. Add the cumin and more salt if required. The mixture should have a thick soupy consistency. It should not be dry. Serve with Roti, pita bread, steamed basmati rice, or Moroccan rice.
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