Smoky spiced potatoes and chickpeas

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Some of my favorite meals don’t include meat. I’m not a vegetarian but if I had to cut out one food group it would definitely be meat. I just don’t crave it the way I do other food groups, like carbs, unfortunately. Sunday night’s dinner was yet another meatless meal for me. I wanted something with a bit of an Indian flavor and this is what I came up. In this dish, potatoes and chickpeas are flavored with garlic, ginger, cumin, turmeric and red chili flakes. One of the most important components of this dish is the carmelized onions. I let the onions cook probably for about 15 minutes until they turned a deep brown color and became really sweet. This really adds an amazing deep flavor to the dish so be patient as they carmelize. Greek yogurt, cilantro and lime are the perfect finish to the meal and add a nice freshness to the potatoes and chickpeas.

Side note, I also made beef enchiladas, courtesy of The Pioneer Woman, because unlike me, my husband eats a lot of meat.

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Ingredients for smoky spice potatoes and chickpeas:

2 onions thinly sliced
4 potatoes peeled and cut into chunks
2 garlic cloves minced
1 teaspoon ginger grated
1 can of chickpeas drained and rinsed
1 teaspoon cumin seeds
1 teaspoon ground cumin
1 teaspoon turmeric
1/4 teaspoon chili flakes
1/4 cup of cilantro
1/2 cup Greek yogurt
1/2 cup water
The juice of 1.5 limes
salt and pepper to taste
oil for cooking (any kind)

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Recipe:

1. heat about a tablespoon of oil in a large skillet over medium heat. I used a cast iron skillet, but if you don’t have one a regular non-stick pan will work. Once the pan and oil are hot, add the onions to the pan. Add some salt and turn the heat down to medium-low and let the onions cook for 15 minutes until they have wilted down and become brown and sweet (little burnt bits are okay). Stir the onions occasionally. If your onions start to stick, you can add a bit more oil or a splash of water to the pan.

2. While the onions are cooking, add the potato chunks to a pot and cover them with cold water. Bring them to a boil and cook the potatoes for 5-6 minutes only. You want them to be partially cooked, but not mushy because you are going to fry them in the pan later. Drain and set to the side.

3. Once the onions are carmelized, remove them from the pan and set them to the side on a plate.

4. Add some more oil to the pan (1-2 tbsp), turn the heat up to medium and add the partially cooked potatoes. Add a bit more salt and let the potatoes crisp up and cook for about 5 minutes. Don’t stir them too much because you don’t want to break them up. Add the ginger and garlic the last two minutes the potatoes are cooking.

5. Next add all the spices (cumin seeds, cumin, turmeric, and chili flakes. Stir the spices in with the potatoes, ginger and garlic and let everything cook for 1-2 minutes.

6. Add the drain and rinsed chickpeas and stir them into the mixture. Turn the heat down to medium-low.

7. Return the onions to the pan and stir them into the mixture. Add the 1/2 cup of water and stir until everything is nicely combined. Taste to see if the mixture needs more salt or pepper.

8. In a separate mixing bowl, mix the yogurt and lime juice together. Add some of the hot potato and chickpea mixture to the yogurt mixture (called tempering) and mix together. This will ensure that the yogurt doesn’t curdle when you add it to the pan.

9. Turn the heat off. Add the tempered yogurt lime mixture to the hot pan and stir until everything is combined. Sprinkle with the cilantro and serve.

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