Chickpeas in North Indian Style

Ingredients

• 300 g dried chickpeas
• 200 g starchy potatoes
• 4 shallots
• 1 Garlic clove
• 4 EL Olive oil
• 0.5 TL cumin
• 0.5 TL ground coriander
• 1 TL Garam Masala
• 0.5 TL turmeric
• 2 tomatoes or 100 g chopped canned tomatoes
• 2 chili peppers
• Salt
• Cayenne pepper
• 2 EL fresh chopped coriander

Instructions

1. 1.

   Soak the chickpeas overnight. Drain and cover with 1.2 l water, simmer over low heat for about 1.5 hours until cooked.

2. 2.

   Peel and cube the potatoes. Peel the shallots and garlic; slice the shallots into rings and the garlic into thin slices. Roast the onions in hot oil until golden brown, reserving 1 EL for garnish. Add the remaining garlic, cumin, ground coriander, garam masala, and turmeric to the pan, sauté briefly, then add the potatoes, drained chickpeas, and about 100 ml water.

3. 3.

   Wash the tomatoes and chili peppers; roughly cube the tomatoes. Add them with the chilies to the pot, cover, and simmer gently for about 30 minutes, stirring occasionally and adding more water if needed. Season with salt and cayenne pepper, fold in fresh coriander, and serve in bowls garnished with the reserved shallots.