Chickpea and Potato Curry

Enjoy my good friend Carolyn Jalal healthy and yummy dish…she is the real deal and a great cook!!!…

 250 grams raw chickpeas

Potatoes/ Sweet Potato – I usually add 2 to 3 cut into large cubes

1 onion diced

Olive oil

I heaped dessertspoon crushed garlic

½ dessertspoon crushed ginger


1 tablespoon turmeric powder

1 teaspon masala

1 teaspoon cumin seeds –

1 dessertspoon tomato paste or 2 chopped tomatoes

Curry leaves

Coriander leaves


Soak chick pea overnight, throw out the water and then boil in new water for at least 20 minutes or until chickpea softens. (not too mushy)


Heat oil, when hot add curry leaves and cumin seeds

Then add onion and cook until golden brown.

Add chickpea, potato and stir.

Add turmeric, masala, garlic, ginger and stir

Add hot water (enough to cover the ingredients halfway).

After about 15 minutes add some tomatoes or the tomato paste to the curry and let simmer until the chickpeas soften.

This can take up to half an hour.

Garnish with coriander

Add salt to taste



Carolyn Jalal

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