Summary

Ingredients

• 1 can chickpeas, (425 ml)
• 2 potato (s), mainly waxy
• 1 medium onion (s), chopped
• 1 tablespoon lemon juice
• 0.5 ½ bunch coriander greens
• 1 tablespoon paprika powder, noble sweet
• 1 tablespoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 2 teaspoons ginger and garlic paste *
• 3 tomato (s)
• 1 hot pepper
• olive oil
• salt

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Instructions

1. Peel the potatoes, cut into bite-sized cubes and cook in salted water, then drain. Scald the tomatoes, peel them and cut them into small pieces. Drain the chickpeas, catching the liquid.
2. Fry the chopped onions well in 2-3 tablespoons of oil. Add the tomatoes and the whole peppers and fry for 3 - 5 minutes. Then add the paprika powder, coriander powder, turmeric, garam masala and the ginger-garlic paste, the chickpea liquid and the lemon juice. Salt lightly and simmer until most of the liquid has evaporated and the remaining sauce is creamy. Add the chickpeas and potato cubes, stir well and simmer for another 2 - 3 minutes. Season with salt and serve sprinkled with coriander leaves.
3. Indian rice tastes good with it (see recipe in my profile).
4. * Ginger and Garlic Paste: Consists of equal parts of fresh ginger and garlic. Mix both together finely. Keeps in the refrigerator for 2 weeks. Can be frozen well in the ice cube tray and is always ready to hand.