Kathryn Read
@readlifestylekat
Spicy Black Chickpeas and Potatoes
A hearty and flavorful dish featuring black chickpeas and tender potatoes, seasoned with aromatic spices and tamarind for a tangy twist. Perfect for a comforting meal any time of the year!
Details
- Cuisine:indian
- Meal Type:dinner
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:18
- Views:5
Recipe Information
- Prep time20 min.
- Cook time1 min.
- Total time21 min.
- Servings6
Ingredients
- 1 cup
- 1 1/2 teaspoons, divided
- 1/2 teaspoon
- 1 quart
- 1
- 1 clove
- 1 (1 inch) piece
- 3 tablespoons
- 3 tablespoons
- 1/4 teaspoon
- 2 pinches
- 4
- 1 teaspoon
- 1 teaspoon
- 1/4 teaspoon
- 1/4 teaspoon
- 2 cups
- 3 tablespoons
Cooking Instructions
Follow our step-by-step guide on how to make Spicy Black Chickpeas and Potatoes.
Step 1
Start by sorting through your black chickpeas, removing any debris, and giving them a good rinse under cold water.
Step 2
Once they’re clean, place the chickpeas in a large bowl and sprinkle in half a teaspoon of salt along with some baking soda.
Step 3
Pour in a quart of water and let those chickpeas soak for a full 24 hours.
Step 4
After soaking, drain them and set aside.
Step 5
Next, let’s create a flavorful base for our dish.
Step 6
In a blender, toss in your chopped onion, garlic, and ginger.
Step 7
Add three tablespoons of water and blend everything together until you have a smooth paste.
Step 8
This aromatic mixture will add depth to your dish.
Step 9
Now, grab a 4-quart pot and heat some vegetable oil over medium-high heat.
Step 10
Once the oil is hot, add in cumin seeds and a pinch of asafoetida powder.
Step 11
Stir them around for about a minute, until the cumin seeds darken and the asafoetida releases its wonderful aroma.
Step 12
Carefully add your onion paste to the pot, stirring frequently for about five minutes.
Step 13
You want this mixture to become well combined and fragrant, filling your kitchen with delicious scents.
Step 14
It’s time to bring in the star ingredients! Add the soaked chickpeas, quartered potatoes, the remaining teaspoon of salt, ground coriander, garam masala, ground turmeric, and a dash of cayenne pepper.
Step 15
Pour in two cups of water, bring everything to a boil, then cover the pot and reduce the heat to let it simmer gently for an hour.
Step 16
After that hour has passed, stir in the tamarind paste, which will add a lovely tang to your dish.
Step 17
Let it cook for another ten minutes, stirring occasionally to ensure everything is well blended and heated through.
Step 18
And there you have it! A hearty, flavorful dish that’s sure to impress.
Step 19
Enjoy your cooking adventure!.