Potato and Chickpea Stew
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
4
Description
Potato and Chickpea Stew
Ingredients
- Canola Oil - 3 tablespoons
- Black Mustard Seeds - 1 tablespoon
- Cumin Seeds - 1 teaspoon
- Dried Arbol Chili - 3 pieces
- Potato - 8.8 oz
- Turmeric - ½ teaspoon
- Minced garlic - 5 cloves
- Red Onion - 1 head
- Chickpeas - 15.9 oz
- Salt - to taste
- Chutney - 1 cup
- Ginger Root - 1 piece
- Water - ½ cup
Step by Step guide
Step 1
Heat the oil in a large skillet over high heat.
Step 2
Sauté the mustard seeds, cumin, black mulberry leaves, and chili for 1-2 minutes until the seeds start to crackle.
Step 3
Add the potato, turmeric, garlic, ginger, and ½ of the onion; sauté until golden brown for 8-10 minutes.
Step 4
Add 1 cup of water and bring to a boil.
Step 5
Reduce the heat to medium and cook covered for 15-20 minutes until the potato is tender. Add the chickpeas and salt; simmer until thickened for 15-20 minutes.
Step 6
Serve in bowls, drizzled with tamarind chutney. Garnish with onion and chickpea noodles.
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