Chickpea Masala
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Serves:
-
2
ingredients
- 1 1⁄2 lbs yukon gold potatoes
- 2⁄3 cup coconut, dried unsweetened flaked coconut
- 3 inches jalapenos, coarsely chopped
- 2 1⁄2 inches ginger, peeled, coarsely chopped
- 3 garlic cloves, smashed
- 1 tablespoon curry powder
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon turmeric
- 1⁄3 cup vegetable oil
- 1 3⁄4 cups water, divided
- 1 teaspoon salt
- 1 large Spanish onion, chopped (about 3 cups)
- 1 (19 ounce) can chickpeas
- 1⁄2 cup frozen peas
- 1⁄2 cup cilantro, chopped
directions
- Peel potatoes. Cut into 1-1/2 inch pieces. Transfer to bowl and cover with cold water.
- Toast coconut over medium heat, stirring, in a heavy skillet until golden brown, about 2 minutes.
- Toast cumin seeds over medium heat in skillet, shaking often, until fragrant and darkened.
- In food processor, puree jalapeno, ginger, garlic, curry powder, cinnamon, turmeric, vegetable oil, 1/4 cup water and 1 teaspoon salt until smooth.
- Transfer puree to large (missing) skillet and cook over medium-high heat until slightly thickened, about a minute.
- Add onion and cook, stirring occasionally, until onion begins to soften, about 10 minutes.
- Drain potatoes and add to onion mixture along with cumin seeds.
- Cook over medium heat, stirring occasionally, until potatoes are barely tender, about 12 minutes.
- Add chickpeas.
- Deglaze skillet with remaining water.
- Cover and simmer until potatoes are tender, about 20 minutes.
- Add frozen peas and cook until tender, about 3 minutes.
- Remove from heat and stir in cilantro, 1/3 cup coconut and cumin.
- Top with remaining coconut.
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RECIPE SUBMITTED BY
Ellen Duffy
Manchester, New Hampshire
My favorite thing about cooking is that it inspires the exchange of information and ideas; everyone on this planet can find common ground within the topic of food, because we all eat it!
I take any opportunity that I can to learn more about a person or culture through food. Each time that I find an unfamiliar ingredient, whether at a farmers' market or an ethnic grocery, I ask questions, do research and find out whatever I can. More often than not, I end up embarking on a journey that leads me to newfound knowledge of another way of life, and people who I would never have known or had the chance to talk with. Then I share my food and story with others. For me, nothing compares with that experience. Food inspires learning and connects all of us.