Recipes - Chickpea Tarkari

Ingredients:

• 2 cups chickpeas, presoaked overnight
• 2 cups potatoes, diced
• 2 cups onion, diced
• 1 cup green pepper, diced
• 2 cups tomatoes, diced
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 1 tablespoon cumin powder
• 1/4 teaspoon asafetida
• 2 cups broth or water
• 3 tablespoons cooking oil
• Salt and Pepper
• 2 tablespoons chopped cilantro (for garnish)

Cooking Instructions:

In a large non-stick sauce pan, heat oil and fry turmeric for a minute or so. Add diced onions and green pepper; fry until lightly browned. Add garlic, ginger and chili pastes 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 cumin powder and asafetida 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 20-30 minutes until the chickpeas are tender and a desired consistency of the stew has been achieved. Garnish with chopped cilantro. Serve hot with roti (flat bread).