Curried Potatoes and Chickpeas

Name: Curried Potatoes and Chickpeas
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 425 grams chickpeas, drained and rinsed; 0 teaspoons cayenne pepper; 2 teaspoons curry powder; 59 milliliters chopped fresh cilantro, plus leaves for topping; 473 milliliters fried onions (one 2.8-ounce can); 1 jalapeno pepper, thinly sliced (remove seeds for less heat); 6 servings Kosher salt; 2 Tbsps fresh lime juice; 118 milliliters plain Greek yogurt; 3 Tbsps unsalted butter; 680 grams Yukon gold potatoes, peeled and cut into 3/4-inch chunks

Curried Potatoes and Chickpeas takes approximately 35 minutes from beginning to end. This hor d'oeuvre has 331 calories, 8g of protein, and 16g of fat per serving. This recipe serves 6. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have butter, lime juice, curry powder, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. Users who liked this recipe also liked Curried Potatoes and Chickpeas, Curried Potatoes with Chickpeas, and Curried Potatoes and Chickpeas.

Instructions

Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Sauce Pan

Melt the butter in a large skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.

Ingredients you will need

Curry Powder

Potato

Ground Cayenne Pepper

Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes.

Ingredients you will need

Fried Onions

Chickpeas

Potato

Water

Add more cooking water, if needed. Season with salt.

Ingredients you will need

Water

Salt

Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.

Ingredients you will need

Cilantro

Fried Onions

Lime Juice

Chickpeas

Jalapeno Pepper

Potato

Yogurt

Sauce

Water

Equipment you will use

Bowl

Photograph by Andrew Mccaul

Equipment

Sauce Pan

Frying Pan

Bowl

Ingredients

Servings:

425grams

chickpeas, drained and rinsed 0teaspoons

cayenne pepper 2teaspoons

curry powder 59milliliters

chopped fresh cilantro, plus leaves for topping 473milliliters

fried onions (one 2.8-ounce can)1

jalapeno pepper, thinly sliced (remove seeds for less heat)6servings

Kosher salt 2Tbsps

fresh lime juice 118milliliters

plain Greek yogurt 3Tbsps

unsalted butter 680grams

Yukon gold potatoes, peeled and cut into 3/4-inch chunks

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti works really well with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Nomine Renard Brut with a 5 out of 5 star rating seems like a good match. It costs about 50 dollars per bottle.

Nomine Renard Brut

Citrus notes, white peach and butter biscuits, fresh and rich mouth, fruity and crispy with a mineral finish.Blend: 40% Chardonnay, 30% Pinot Noir, 30% Pinot Meunier