Muni's Kitchen

Chickpea and Potato Curry

Ingredients

Serves Approx. 4
• 1 400g tin White Chickpeas
• 1 400g tin Black Chickpeas
• 1 medium Onion, sliced
• 4 tbsp Groundnut/Sunflower Oil
• 1/2 tsp Cumin seeds
• 1 medium Potato, cut into small cubes
• 1 level tsp Tamarind Paste
• 200g(1/2 tin) chopped Tomatoes/2 large Tomatoes, chopped
• 1 1/4 tsp Himalayan/Sea Salt
• 1 level tsp Turmeric
• 2 Green Birds-Eye Chillies, finely chopped/1 tsp Red Chilli Flakes
• 1 1/2 tsp Ground Coriander
• 1/2 Ground Cumin
• 1 clove Garlic, crushed or grated
• 1/2 tsp Ginger Powder
• 1/2 tsp Dried Mint
• 1 tbsp Fresh Coriander, finely chopped
• 1/2 cup Hot Water

Method

STEP 1: Heat oil in a medium heavy-based pot.
Add onions, cumin seeds and potatoes and fry on medium heat
for approx. 5 minutes or until onions are slightly golden
and soft.
STEP 2: Add salt, chillies, ginger powder, garlic, dried mint
ground coriander, ground cumin, turmeric and tamarind
paste. Mix well and cook spices for 1 minute on a medium
heat.
STEP 3: Add tomatoes, white and black chickpeas and 1/2 cup
hot water. Cover lid and cook for a further 15 minutes on
a low-medium heat or until potatoes are well cooked.

Serve with plain basmati rice or hot chapattis/naan bread.