Ingredients
300 g /1/2 cup dried chick peas, soaked overnight
and drained 4 shallots, sliced into rings
4 tbsp olive oil
1 garlic clove, sliced 1/2 tsp cumin
1/2 tsp ground coriander 1 tsp garam masala
1/2 tsp curcuma (turmeric)
225 g / 1/2 Ib floury potatoes, peeled and
chopped
2 tomatoes, chopped 2 chili peppers
2 tbsp cilantro (fresh coriander), chopped
Cayenne pepper Salt
Method : Prep and cook time: 2 hours
20 min plus 12 hours soaking
1
Cover the chick peas with 11/2
liters / 5 cups of water and simmer over a low heat for 11/2
hours until soft.
2
Fry the shallots in hot oil until
golden brown, and reserve 1 tbsp to garnish.
3
Add the garlic, cumin, ground
coriander, garam masala and curcuma (turmeric) to the shallots in the pan and
fry briefly.
4
Add the potatoes, drained chick peas
and about 100 ml / scant 1/2 cup of water.
5
Add the tomatoes and chili peppers,
cover and simmer gently for about 30 minutes, stirring occasionally. Add a
little more water if necessary.
6
Season to taste with salt and
cayenne pepper and stir in the chopped cilantro (fresh coriander).
7
Spoon into bowls and serve garnished
with the reserved onions.