Chickpeas and Potatoes over Rice

Chickpeas and Potatoes over Rice

Every once in while, while perusing the many, high quality food blogs out there in the world, you may come along an entry that states how disappointed the writer was in the recipe.

This is one of those posts.

What I was trying to make was Aloo Chole. What I got was a distant relative of Aloo Chole.

The fault lies both at my feet and at the product clerk at Larry’s.

My fault was in picking a starchy potato, better designed for baking than cooking in a skillet.

The Produce clerk’s issue was recommending a tomato that had absolutely no taste at all. Okay…that’s more my fault for believing him.

I’m recording this recipe here for posterity, rather than recommendation. Expect a “version 2″ of this recipe in the near future.

  • 2 medium sized ripe tomatoes- seeded and chopped
  • 1/2 tsp Black Pepper
  • salt (to taste)
  • 2 tsp Coriander Powder
  • 1 small slice of ginger (about the size of a quarter)
  • 2 small jalapeno peppers – seeded chopped
  • 3 Tablespoons Vegetable oil
  • 1/2 tsp Mustard seeds
  • 1 small onion, diced
  • 1 medium-sized Potato – diced into 1/2 inch pieces
  • 1 16 oz can of chickpeas

In a food processor or blender, combine tomatoes, pepper, salt, coriander powder, ginger and jalapeno peppers. Puree until well emulisfied. Set aside.

In a large skillet, heat vegetable oil over medium heat. Add mustard seeds and allow to flower in oil for about a minute. Add onions, and cook until translucent, about 10-12 minutes.

To the onions, add the potato, chickpeas and pre-made sauce. Cook over medium low heat for 15 minutes, stirring every five minutes to prevent sticking.

Serve over rice.

Serves 4


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