Chickpeas in Potato-Onion Curry

This dish is super easy to make, takes only about 30 minutes. Can be served with rice (as shown to the right) or Indian breads. Start cooking the rice before making the curry and the meal will be on the table in no time!

2 cups onions, cut into 1-inch pieces
3 tablespoons oil, divided
1 1/2 cups cubed potatoes (about 1-inch)
1 can (14 oz) coconut milk
1 can (15 oz) chickpeas (also called garbanzos), drained and rinsed
5-6 cloves garlic, peeled
1 teaspoon kosher salt
1 1/2 teaspoons ground coriander
1/2 teaspoons ground turmeric
1 teaspoon chili powder (can add more or less depending on how spicy you want it)
1 teaspoon ground cumin
juice of 1/2 a lemon (optional, I prefer it without the lemon)

1. In a skillet over high heat, cook the onions in 1 tablespoon oil until lightly browned, about 5 minutes. Add the potatoes and coconut milk; cover and cook until potatoes are tender, about 20 minutes; add the chickpeas. In a food processor, combine the garlic, salt, coriander, turmeric, chili powder, and cumin; process until it becomes a paste, scraping down sides as needed.
2. Heat remaining oil in a small skillet, and fry the garlic mixture for 1 minute, allowing it to become fragrant and slightly browned. Add the garlic mixture to the chickpea pot. Simmer for about 2-3 minutes; season to taste with lemon and additional salt. Serves 4

Notes: The dish will be white in color when only the onions, potatoes and coconut milk are in the skillet. Adding the garlic paste is what turns the dish yellow. The aroma that fills the kitchen while making this recipe is amazing! Doubling/tripling this recipe is great for large groups (I had to triple it when I made it to feed my family). :) I also had a kitchen mishap during this recipe in that I broke our own food processor. But through that I can tell you that if you don't have one, you can make the garlic paste just as easily by hand. Just combine all the ingredients of the paste together, add a little water and smear it all together with a spatula.

Recipe from The Everything Vegetarian Cookbook by Jay Weinstein (page 123). You will notice I get a lot of my recipes from here since I personally do not eat a lot of meat.