Chickpea Curry with Potatoes

 Chickpea Curry with Potatoes

Recipe Courtesy of Bal Arneson, Host of the “Spice Goddess”

2 Tbsp grapeseed oil

1 large onion, chopped

2 Tbsp finely chopped garlic

2 Tbsp finely chopped ginger

1 Tbsp cumin seeds

1 Tbsp coriander seeds-crushed

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1 cup chopped fresh tomatoes

1 green chili, finely chopped (more for garnish)

1 Tbsp Chana Masala

Salt to taste

1 medium potato- peeled and thinly sliced-half an inch size

¾ cup water

2 cups cooked chickpeas (or one 14 oz can)

¼ cup chopped fresh cilantro (optional)

Place the oil, onion, garlic, and ginger in a non-stick skillet over medium-high heat and cook for 3 minutes. Add the cumin seeds, coriander seeds and cook for 1 minute. Stir in the tomatoes, green chili, chana masala, salt, potatoes and water. Reduce the heat to medium-low and cook for 5 minutes, stirring regularly. Add the chickpeas to the skillet and cook for 1 minute. Turn the heat off, cover the pan with a lid, and let it sit for a few minutes before serving. Garnish with a sprinkle of cilantro or chopped green chili if desired. Eat with Quinoa, rice or roties.