Spiced Chickpea Potato

• 250 grams (1 cup) Chickpeas soaked 6 hours or overnight (equivalent to 2 cups cooked chickpeas from a can)
• 400 grams potatoes (or 3 small potatoes) cut into 1 cm cube
• 3-4 tomatoes finely chopped or pureed (optional 200 ml passata)
• 2 tablespoons rice bran oil or 3/4 tablespoon ghee (clarified butter)
• 1.5 tablespoon Spice Zen Chickpea Spice Blend
• 1 teaspoon ginger grated or paste (optional substitute with Spice Zen Fresh Ground Dried Ginger)
• 1 teaspoon garlic grated or paste (substitute with Spice Zen Fresh Ground Dried Garlic or a pinch of Asafoetida)
• 1 large onion finely chopped or pureed
• 1.5 cups of water or liquid from cooking chickpeas
• 1/2 teaspoon Spice Zen Garam Masala
• 1 tablespoon lemon juice (optional)
• 1 tablespoon roughly chopped coriander and ginger to garnish
• 1.25 teaspoon salt

HANDY TIPS

• Use canned chickpeas to save time (400 g can when drained is approximately 250 gms cooked chickpeas).
• Adjust the quantity of Chickpea spice blend to suit your palette.
• Add additional ½ teaspoon of chilli powder to make the sauce hotter. Or garnish with chopped fresh green chillies.
• Reduce the quantity of water/ cooking liquid if you prefer less gravy.

1. Simmer the soaked chickpeas in plenty of water and ¼ tsp salt until tender. Drain and reserve a cup of the cooking liquid.
2. Heat the oil/ ghee in a pot. Add the onion and saute until it is golden. Add the Spice Zen Chickpea Spice Blend & stir for a minute. Add garlic, ginger and tomato and cook for 5 minutes.
3. Add the cubed potato, salt and 1.5 cups of water/ cooking liquid and bring to the boil.
4. Add the cooked chickpeas. Cover & simmer for 15-20 minutes or until potatoes are tender.
5. Add the Spice Zen Garam Masala, the lemon juice and simmer for a minute.
6. Garnish it with fresh coriander/ ginger and serve with Indian bread or steamed basmati rice.
7. Try it with a bread roll and salad on the side.