Recipe

Speedy Aloo Chaney Chickpea Curry Recipe


Speedy Aloo Chaney Chickpea Curry Recipe
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Classic Indian dish - quick chickpeas and potatos in a spicy sauce. Made in less than 10.

Nadeemnirva


AKA garbanzo beans


without potatoes

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Ingredients
  • 1 onion (large), finely chopped
  • approx. 1/2 square (1/4 cup) margarine, butter, or cooking oil (or some of each)
  • 2 cans chickpeas (garbanzo beans), drained and rinsed well in cold water
  • approx. 1/2 can tomato paste (you can substitute diced tomatoes or tomato sauce if need be)
  • 2 potatoes, peeled and cubed, or thinly sliced
  • 1 tsp. garam masala
  • 1/2 tsp. chili powder
  • 1 tsp. turmeric
  • 1 tsp. salt
  • 1 tsb pepper

Directions
  1. Place pototoes in microwave and set high for 8 minutes.
  2. Heat margarine/oil in large pot and saute onions on med-high to high heat til carmelized (brown).
  3. Add garam masala, chili powder, turmeric, salt, pepper and approx. 1/2 can tomato paste to
  4. Put back on burner, chickpeas, and just enough water to almost cover.
  5. Simmer, covered, on medium or low-med heat til chickpeas are soft - about 7 minutes
  6. Add the cooked potatoes (if you have time instead of microwaving you can add them in the begining with the chickpeas and cook until soft)
  7. stir every so often for 2 minutes so potatoes absorb some sauce
  8. Garnish with corriander
  9. Serve with roti, rice pitta bread (or even buttered bread).

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Comments


I really like the flavors in this recipe. And it is nice that it is fast and easy. Thank you.


I love this!! Quick easy and tasty!! I am a sucker for Chick peas... thanx Jim


Wow i love soups but this has alot of nice flavors to it thank you .............


I enjoy all the flavors!


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Alterations


also you can leave out the potatoes altogether


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