Indian-Style Chickpeas and Potatoes

Due to our temporary move, cooking in has basically been a nonexistent activity. We’ve been having lots of meals out, or quick, on-the-run dishes (frozen veggie burgers anyone?) for the last few weeks. So, when Z and I found ourselves with a free night and his parents’ open kitchen, we decided to make a real, long overdue homemade meal.

The weather outside was wet and dreary, so we went for some warm, comforting cuisine: Indian food. His parents have a lot of great Middle Eastern spices, so we decided to prepare this dish differently than we do most (thanks to some cooking techniques I saw on "Aarti Party") – we flavored the olive oil with the spices, and built the dish from there.

The end result was an intensely flavorful, spicy dish with a ton of varying textures – the meaty, slightly al dente potatoes with the soft chickpeas and juicy tomatoes, blended with the exotic spices, made the wait for a home cooked meal well worth it.

Indian-Style Chickpeas and Potatoes

Yields: 4 servings

-2 tbsp. olive oil

-Cumin seeds

-Curry powder

-Turmeric 

-Chili powder

-Dried ginger

-Salt and black pepper

-1 small yellow onion, diced

-1 can chickpeas, drained and rinsed

-1 (heaping) tbsp. minced jarred jalapenos

-2 medium potatoes, rinsed and peeled

-2 medium tomatoes, chopped

-1 1/2 tbsp. lemon juice

Directions:

1.) Place potatoes in a large pot, and cover with about 1 inch of water. Season the water with salt, and bring water to a boil. Boil potatoes for about 20-25 minutes, or until tender in the middle (test with a fork or knife).

2.) While potatoes are boiling, heat olive oil in a large sauce pan over medium heat. Once warm, season the oil with the cumin seeds, curry powder, turmeric and chili powder. Let cook for 10 seconds, then pour in onions. Add ginger, salt and pepper, and cook until onions are mostly translucent (about 6 to 7 minutes).

3.) Add chickpeas and jalapenos, then stir. Taste for seasoning, and add more as needed. At the same time, remove cooked potatoes from water and let cool slightly before chopping into 1-inch thick pieces. Add potatoes to chickpea and onion mixture. Stir well.

4.) Add tomatoes, stir mixture and taste again for seasonings. Add lemon juice, stir again, and let simmer for about 3 minutes. 

5.) Serve in a bowl with some warm whole wheat naan. 

Warm, comforting, satisfying and spicy. Just about everything a home cooked meal should be. 

What cold weather dishes are you looking forward to making? 

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