Curried Chickpeas

Here’s to more Chickpeas.

How can we say no to a spicy chickpea recipe with potatoes and crushed spices on the ingredient list? Plus it takes a mere 10 minutes to prepare – perfect for a quick snack or an easy weekend picnic dish after a day of spring fun!

INGREDIENTS:
 
250 gm chickpeas washed and soaked overnight.
3 medium sized boiled potatoes
3 tbsp oil.
Pinch of mustard seeds
1 sprig curry leaves
1/4 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp red chili powder
2 tbsp of roasted and crushed spices (whole red chili, cumin seeds and coriander seeds)
Juice of one and half lime
1/2 cup chopped coriander and mint leaves
2 – 3 green chilies chopped
Pinch of garam masala powder
Tomatoes, Onions and raw mangoes finely chopped (optional)
 
HOW TO MAKE:
 
1) After soaking the chickpeas overnight, boil them till tender in a pressure cooker for about half an hour. Drain and keep aside.
 
2) Boil the potatoes, peel and chop them in small pieces, keep aside.
 
3) Heat oil in a vessel, add the mustard seeds, curry leaves, cumin powder, turmeric powder, coriander powder, red chili powder and the crushed spice mix.
 
4) Stir fry the masala for a minute or two. Add in the chickpeas, potatoes, chopped coriander and mint leaves, lime juice, garam masala and mix well.
 
5) Stir for a minute or two. Remove from heat and add in the chopped tomatoes, onions, along with raw mangoes.