Potato and Chickpea Masala
I LOVE LOVE LOVE Indian food– there’s a deep and beautiful relationship between us. But making it at home can be tough if you don’t have the right supplies. I’ve tried a million recipes that replicate Indian flavors with ingredients more commonly found in American pantries, but they never taste the same. Maybe there’s one out there, but I haven’t ever found a recipe that replicates these flavors without the legit spices, so I have slowly worked to collect them over the last 18 months. I’m on a constant mission to grow my spice collection anyway, but I especially want to expand my Indian/Asian spices. I troll the spice sales at Whole Foods like nobody’s business– it’s a serious art. Recently, Garam Masala was FINALLY on sale, and it was pretty much the highlight of my life. That probably says more about what life is like as a law student than it does about how exciting Garam Masala is, but whatever, I’m cool with being lame. ANYway, now that I actually have a few of those spices, I was itching to put them to good use. And then (drumroll please)…..I did! Betcha didn’t see that coming.
Potato and Chickpea Masala (makes around 4 servings)
- 2 White Potatoes, cut into 1-inch chunks
- 1 Onion, diced
- 1 Bell Pepper, diced
- 2 cloves Garlic, minced
- 2 T. Olive Oil
- 2 c. (ish) Cherry Tomatoes, chopped
- 1 can Chickpeas, liquid reserved
- 1 t. each: Chili Powder, Garam Masala, Curry (I used Muchi Curry), Ground Ginger, Cumin, Paprika, and Salt
- 1/2 Lemon, juiced
- Greek Yogurt, to garnish (optional) (do it) (seriously, do it)
Boil a pot of water and cook potatoes for 5-6 minutes until tender; drain and set aside. Heat olive oil in large pot over med-low heat. Cook onion and pepper til soft. Add garlic and spices, cooking for a few minutes. Add tomatoes and increase heat to medium. Cook for a few minutes to reduce, then add potato, chickpeas and lemon juice. Add liquid to your preference; I used about half a can. Cook 5-10 more minutes til chickpeas are heated through and liquid is reduced to satisfaction. Serve with a dollop of greek yogurt.
I’m so in love with this recipe it isn’t even funny. It’s wonderfully flavorful and super filling, and it’s a cozy recipe that provides a break from chili, casseroles, and more traditional “winter” dishes (not that I don’t love those, but still– too much of a good thing, you know). Given that it seems like winter is never going to end, you can never have too many delicious cold-weather recipes in your back pocket!