Chickpea Suruwa
(Chickpea and Potatoes Curried with Tomatoes)

(Note: Chicken or lamb can be added to prepare non-vegetarian suruwa.)

Ingredients:

• 2 cups chickpeas, presoaked overnight
• 2 cups potatoes, diced
• 1 lb boiled, chunked meat (optional)
• 1.5 cups onion, diced
• 1 cup green pepper, diced
• 1 cup celery, diced
• 1 cup tomatoes, diced
• 1 teaspoon cumin seeds
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 1 tablespoon chili paste
• 1 teaspoon turmeric
• 1 tablespoon cumin powder
• 2 cups broth or water
• 1/2 cup cooking oil
• Salt and Pepper
• 1/2 cup chopped cilantro (for garnish)

Cooking Instructions:

In a large non-stick sauce pan, heat oil and fry cumin seeds for a minute or so. Add diced onions, green pepper, and celery; fry until lightly browned. Add garlic, ginger, chili and cumin powder for a couple of minutes over low heat. Bring heat to medium-low; add potatoes and stir-fry for five minutes or until potatoes are half cooked. Add turmeric and mix well for a few seconds. Put soaked chickpeas into the potato mixture and give it a good stir for five-seven minutes. Add tomatoes, broth, salt and pepper; allow simmering for 40-60 minutes until the chickpeas are tender and a desired consistency of the soup has been achieved. Garnish with chopped cilantro. Serve with roti (flat bread) or puri (deep-fried flat bread).