A healthy curried black chickpea curry like dish that can be eaten as an appetizer or dinner
2 cups Black Chickpeas soaked overnight and boiled
2 large potatoes boiled, skinned and cut into bite size pieces
2 tbsp Olive Oil
2 tbsp Tomato Paste
11/2 cup Tomato Sauce
1/2 a lime for garnishing
1 tsp Mustard Seeds
1 tsp Cumin Powder
4 to 5 Curry Leaves
1 tbsp AP Flour
3/4 cup Water Mix these two ing together and keep aside
Cayeene to taste
1 tsp Cumin Powder
1/2 tsp turmeric
1/2 tsp ginger garlic paste
1-2 tsp Green Chutney
Salt to taste
fresh Coriander for garnishing
enough Water to make a soup like consistency
In sauce pan add the olive oil, once nice and hot add the mustard seeds once they pop add the curry leaves, then go ahead and add the tomato paste and stir well. Second stage add all the spices, stir well and add the tomato sauce, cook this well until the oil separates, at this time the aroma will be really really good next add the black chickpea mixture and the potatoes, stir well and add enough water to where you would like the consistency to be. Once they come to a boil add the flour and water mixture and wait for it to thicken up……
Lastly add a splash of lime and fresh chopped coriander.
Make sure you check out the fritters recipe this dish complements it best with the fritters.


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