Chickpea, Potato, and Cabbage Curry
photo by Dr. Jenny
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 cup dried garbanzo beans
- 1 cup chunked onion
- 4 garlic cloves
- 1⁄4 - 1⁄2 1/4 fresh habaneros or 1/4 fresh scotch bonnet pepper, to taste
- 2 tablespoons oil
- 1 tablespoon hot curry powder (to taste)
- 1 teaspoon dry roasted and ground cumin or 1 teaspoon just cumin powder
- 1 lb potato, peel and cube
- 1 -2 teaspoon salt (to taste)
- 4 1⁄2 cups cabbage, chunks
directions
- Soak the chickpeas overnight in water to cover. Drain, recover with fresh water and bring to a boil. Reduce heat and simmer covered until very tender. Drain and reserve the cooking liquid. Add enough water to the reserved cooking liquid to equal 2 1/2 cups.
- Put the onion, garlic, peppers and 1/4 cup of water in a blender and process until smooth. You can always add more pepper in the end, but you can't take it away.
- Heat the oil over a medium high heat. Put in the onion paste and stir fry for 2-3 minutes.
- Reduce the heat to medium low, then cover and continue cooking the paste. for another 2-3 minutes. Stir it frequently just to prevent sticking, and keep it covered between stirs.
- Add the curry powder and the cumin, stir.
- Add the chickpeas, potatoes, the lesser amount of salt, and the reserved chickpea cooking liquid.
- Bring to a boil then reduce heat and cover. Cook gently, stirring occasionally until the potatoes are done to your tastes, 20 - 25 minutes.
- Add in the cabbage and an additional 1/2 - 1 cup of hot water. Bring back to a simmer, cover and cook for an additional 10 - 15 minutes, or until the cabbage is just softened. Do not over cook the cabbage.
- Taste and adjust the salt/ peppers to your tastes.
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Reviews
Tweaks
-
Made this tonight and my husband and I loved it. Made a few changes. Used turnips instead of potatoes. Cooked the turnips with a potato to cut down the bitterness but only cooked them half way. Since I had a few veggies left I wanted to use up, I put in a tomato and a green pepper and a few carrots. I cooked those with the onion and garlic mixture after cooking that with the spices. I also added some creole seasoning and some chicken stock to make it a bit more flavorful. We served it over basmati rice. It was great!
RECIPE SUBMITTED BY
Chef Edlear
United States
please don't salt the food until you've tried it!