Easy Punjabi-Style Chickpea and Potatoes

Recipe by the80srule
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 2
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse and drain the chickpeas and potatoes thoroughly.
  • In a saucepan, mix them together with the canola oil so all the pieces are thoroughly coated. I listed 1/4 cup to start with-- but add more if there's not enough to coat the food.
  • Add all the seasonings listed, then mix together until thoroughly blended.
  • Turn on high heat until oil starts bubbling.
  • Lower the heat to medium-low, cover, and let simmer for 10 minutes, stir it occasionally to make sure pieces don't get stuck to the bottom of the pot.
  • Remove from the heat element and let sit on a trivet for 5 minutes still covered.
  • Uncover and enjoy! It's like eating samosa filling! Great with naan, a good curry, or as a wonderful side dish/accompaniment to prantha, bhajia, rice and dal, curried vegetables, or mash it up a bit to use for samosa and masala dosa filling.
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