CHICKPEAS WITH POTATOES
INGREDIENTS:
- About 1/2 c soaked chickpeas
- 1 stick of celery, finely chopped
- 2-3 medium potatoes, peeled and chopped
- thick yogurt or sour cream
- 1 t ginger root, minced
- a pinch of hing
- 1 t roasted ground cumin
- 1 t coriander powder
- 1/4 t ground black pepper
- salt, as desired
- 2-3 T ghee
PREPARATION:
- Bring the chickpeas to a boil in salted water, cover and then simmer about 30 minutes. Drain and set aside.
- Heat the ghee then add ginger. Stir until lightly browning. Add hing, coriander powder, black pepper and the potatoes. Stir a little to coat the potatoes with ghee and spices. Then lower the heat and cover. Let simmer until potatoes are tender.
- Add the celery to the potatoes. Stir a bit and then turn off the heat.
- Stir in the cooked chickpeas, roasted ground cumin, thick yogurt. Add salt.
- This makes a good breakfast dish. Offer to Krishna with freshly buttered chapatis or parathas or with pancakes and syrup or a bowl of oatmeal....
FOR A NIGHTSHADE FREE VARIATION use white sweet potato to replace the potato with a small pinch of cinnamon or garam masala (opt). Or try steamed chunks of taro root. Steam by halves first, without touching the inside, to safely remove the peel.
