Dec 5th 2007 Chickpea with potatoes and garlic
Canned Chickpeas with garlic and ginger from Madhur Jaffrey’s “An Invitation to Indian Cooking” 10 cloves garlic, peeled and chopped Piece of fresh ginger, 2” long and 1”wide, peeled and chopped 5 Tablespoons vegetable oil (I use 3-4) Pinch of asafetida 1/2 teaspoon ground turmeric 1/4 cup tomato sauce 20-ounce can chickpeas (garbanzos) drained (16 oz. is fine) 4 medium-sized potatoes, freshly boiled and peeled (I use 2 large raw) 1 1/2 teaspoon salt (I use much less) 1/8 teaspoon ground pepper (I use less) 1/2 teaspoon cayenne pepper (I use ? less) 2 tablespoons lemon juice Put the garlic and ginger into the container of an electric blender. Add 4 tablespoons water and blend at high speed until you have a smooth paste. Heat oil in large skilled or 10” heavy-bottomed pot over a medium flame. When hot, put in the asefetida. After a few seconds, as soon as it sizzles and expands, pour in the paste from the blender, keeping face averted?, after a few seconds, add the turmeric; after the mixture turns brown, add the tomato sauce, pour in a cup of water, and add the drained chickpeas. Quarter the potatoes and add them as well. Put in the salt, black pepper, cayenne, and lemon juice. Bring to a boil. Cover, lower the heat and simmer gently for 20 minutes (Since I use raw potatoes, I cook it for about 25-30 minutes). It’s easier than it looks. I usually double the recipe.
Created by Jon