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🍽️ North Indian Chickpeas

234 kcal · 30 min · 4 servings

Ingredients

• 300 g dried chickpeas
• 200 g floury potatoes
• 4 shallots
• 1 clove of garlic
• 4 tbsp olive oil
• 0.5 tsp cumin seeds
• 0.5 tsp ground coriander
• 1 tsp garam masala
• 0.5 tsp turmeric
• 2 tomatoes or 100 g chunky tomatoes (can)
• 2 chili peppers
• salt
• cayenne pepper
• 2 tbsp fresh chopped coriander

Instructions

1. 1. Soak the chickpeas in water overnight.
2. 2. Drain the soaking water.
3. 3. Place the chickpeas in a pot.
4. 4. Pour 1.2 liters of fresh water over them.
5. 5. Cover the pot with a lid.
6. 6. Simmer the chickpeas gently over low heat for about 1.5 hours.
7. 7. Peel the potatoes.
8. 8. Cut the potatoes into small cubes.
9. 9. Peel the shallots.
10. 10. Peel the garlic.
11. 11. Slice the shallots into rings.
12. 12. Slice the garlic into thin pieces.
13. 13. Heat the oil in a pot.
14. 14. Fry the shallots in the hot oil until golden brown.
15. 15. Remove one tablespoon of the shallots and set them aside for garnish.
16. 16. Add the garlic to the pot.
17. 17. Add cumin seeds to the pot.
18. 18. Add ground coriander to the pot.
19. 19. Add Garam Masala to the pot.
20. 20. Add turmeric to the pot.
21. 21. Let the spices and garlic sweat briefly.
22. 22. Add the cubed potatoes to the pot.
23. 23. Add the cooked chickpeas to the pot.
24. 24. Pour about 100 milliliters of water into the pot.
25. 25. Wash the tomatoes.
26. 26. Wash the chili peppers.
27. 27. Chop the tomatoes roughly.
28. 28. Add the tomatoes to the pot.
29. 29. Add the chili peppers to the pot.
30. 30. Cover the pot.
31. 31. Simmer the dish gently for about 30 minutes.
32. 32. Stir the dish occasionally.

Nutrition per serving

• kcal: 234
• Protein: 7 g · Fett/Fat: 12 g · Carbs: 23 g