Spiced Chickpea and Potato Stew

Grown in Rajasthan and Uttar Pradesh, chickpeas are seen in so many India dishes. Full of potassium, fiber and iron, they are a staple food in so many Indian homes. Combined with potatoes which India is the 3rd largest producer in the world, you have with this dish a very complete and satisfying meal. In can be put together in minutes and only requires a few minutes to cook. What I call a perfect winter lunch dish. You can finish the dish with the addition of Dandelion, spinach or any welting leaves, this is a great way to include greens in your diet.
Like many Indian dishes, you start by cooking onions, garlic and ginger in a little vegetable oil or ghee, which is clarified butter often used in Indian cuisine.

2 Garlic cloves finely minced
1 2cm piece of ginger, peeled and also finely minced
1 Large onion chopped in small cubes
1 Can of Chickpeas
2 Potatoes peeled and cut in small cubes
1/2 Teaspoon Fennel Seeds
1/2 Teaspoon Cumin Seeds
1/2 Teaspoon Coriander Seeds
1/2 Teaspoon Nigella Seeds
1/2 Teaspoon Fenugreek
1/2 Teaspoon Turmeric
1/4 Teaspoon Cayenne pepper
Handful of spinach leaves
3 Tablespoons Vegetable oil or Ghee
Fresh Coriander leaves

In a medium size pot, heat the vegetable oil and when it starts to smoke, stir in the Fennel, Cumin, Coriander, Nigella seeds and Fenugreek. Saute the spices until they impact their smell. Add the onions and cooks for a few minutes, until they start to brown at the edges. Add the Turmeric, garlic and ginger and cook for two minutes, mixing constantly.
Add the Chickpeas and potatoes in the pan and add water to barely cover the mixture. Cook with a lid on at medium heat for about 10 minutes, until the potatoes are just tender.
Add the spinach to the preparation and mix well. The leaves will wilt right away and give it a good mix.
Serve in bowl with a garnish of fresh coriander.
This is so good and so satisfying, especially in the winter time. You could actually blend the mixture into a puree and make a great soup for lunch as well.

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