MINTED POTATO AND CHICKPEA CURRY

Minted Potato and Chickpea Curry image

Yield serves 4

Number Of Ingredients 12

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2 cups dried chickpeas
6 cups water
2 teaspoons pure chile powder
1 teaspoon turmeric
1 russet potato, peeled and diced
2 tomatoes, coarsely chopped
1/2 cup unsweetened coconut milk or coconut cream
1 to 2 teaspoons palm sugar or brown sugar
Salt to taste
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leaves
1 jalapeño chile, seeds and veins removed, finely chopped

Steps:

Thoroughly rinse the chickpeas and place them in the slow cooker insert along with the water. Cover and cook on low for 6 to 8 hours, or until the chickpeas are just tender.
Remove the cover and gently stir in the chile powder, turmeric, potato, tomatoes, coconut milk, and sugar. Add salt to taste, replace the cover, and continue cooking for about 1 hour longer, or until the potatoes are tender.
Spoon into bowls and top each serving with 1 tablespoon each of chopped mint and cilantro, and a pinch of chopped jalapeño.
Suggested Beverage
Surprise! Why not try a sparkling Shiraz with this dish?