Chickpeas with Curry Potatoes
⏳ Time
35 minutes
🥕 Ingredients
12
🍽️ Servings
2
Description
Chickpeas with Curry Potatoes
Ingredients
- Onion - 1 head
- Vegetable Oil - 2 tablespoons
- Red Curry Powder - 2 tablespoons
- Ground ancho chili pepper - 2 pieces
- Chicken Broth - 3 fl oz
- Chickpea - 7.1 oz
- New Potatoes - 7.9 oz
- Natural Yogurt - 1 tablespoon
- Pide bread - 2 pieces
- Salt - to taste
- Ground Black Pepper - to taste
- Ground coriander - to taste
Step by Step guide
Step 1
Boil the potatoes in their skins, peel, and cut into 4 pieces. Preheat the grill. In a pot, heat the oil and sauté the finely chopped onion and chili pepper (seeded) for 2–3 minutes, stirring. Add the curry paste and sauté for another minute, continuing to stir. Pour in the hot broth and bring to a boil. Season to taste.
Step 2
Add the chickpeas and boiled potatoes to the broth, stirring, and keep on heat for a few minutes. Stir in the yogurt and let it warm up.
Step 3
Toast the bread on the grill.
Step 4
Place the bread on serving plates, top with the chickpeas and curry potatoes. Sprinkle with crushed coriander.
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