Tantalising Indian Chickpeas Curry

• 100 g chickpeas (available at any Indian grocery store)
• 1 large potato, washed, peeled and diced
• 2 tablespoons pure wesson canola oil
• 1/2 teaspoon cumin seed
• 1/4 teaspoon ground fenugreek
• 1/4 teaspoon asafoetida powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• salt
• 1 cup plain yogurt
• 2 1/2 cups water
• 1/2 teaspoon garam masala powder
• 3 tablespoons fresh coriander leaves, washed and finely chopped

1. Soak the chickpeas overnight in water.
2. The next day, drain out the water.
3. Put the chickpeas in a large and wide pot.
4. Add fresh water and boil the chickpeas in it on high heat.
5. Heat oil in a pot.
6. Add cumin seeds and allow to splutter.
7. Once they stop spluttering, add the potato cubes.
8. Stir-fry on high heat for 5 minutes.
9. Add fenugreek powder, asafoetida powder, corriander powder, turmeric and red chilli powders and salt to taste.
10. Mix thoroughly.
11. Stir in 1 cup of thick yogurt{I use plain fat-free}.
12. Cook, stirring every 2 minutes, for 10 minutes.
13. Add the boiled and drained chickpeas.
14. Stir in 2 1/2 cups of water.
15. Bring to a boil.
16. Lower flame, cover and cook for 5 minutes on low heat.
17. Remove from flame.
18. Garnish with garam masala powder and corriander leaves.
19. Serve hot over long-grain Basmati white rice.
20. Enjoy!

chickpeas, potato, canola oil, cumin, ground fenugreek, asafoetida powder, coriander powder, turmeric powder, red chili powder, salt, plain yogurt, water, garam masala, fresh coriander leaves

Taken from www.food.com/recipe/tantalising-indian-chickpeas-curry-111387 (may not work)