Ingredients

The following ingredients have 4 Servings
  • 1.333 cups dried chickpeas (garbanzo beans)
  • 4 shallots (peeled and chopped into rings)
  • 1 clove garlic cloves (peeled and sliced)
  • 4 Tbsps olive oil
  • 0.5 tsp Cumin
  • 0.5 tsp ground cilantro
  • 1 tsp Garam Masala
  • 0.5 tsp Turmeric
  • 7 ozs floury potatoes (peeled and chopped)
  • 2 tomatoes rinsed and chopped, or 100 g chopped tomatoes (canned)
  • 2 chili peppers (rinsed)
  • cayenne pepper
  • 2 Tbsps freshly chopped cilantro

Instruction

  • Cover the garbanzo beans with 1.2 l (5 cups) water and simmer over a low heat for 1.5 hours until soft.
  • Fry the shallots in hot oil until golden brown, reserve 1 tbsp to garnish.
  • Add the garlic, cumin, ground coriander, garam masala and turmeric to the onions in the pan and fry briefly.
  • Add the potatoes, drained garbanzo beans and around 100 ml (scant ½ cup) water.
  • Add the tomatoes and chili peppers, cover and simmer gently for around 30 minutes, stirring occasionally. Add a little more water if necessary.
  • Season to taste with salt and cayenne pepper and stir in the chopped cilantro.
  • Spoon into bowls and serve garnished with the reserved onions.