Chickpeas And Potatoes

• 1 medium sized potato, preferably Yukon Gold, cut into 1/2 inch cube.
• 3 cups cooked chick peas (garbanzo beans)
• 2 tablespoon mango powder or fresh lime juice.
• 1 tablespoon dried pomegranate seeds
• 2 tablespoons toasted cumin, coriander blend.
• 1 teaspoon ground Deggi chiles or 1/2 teaspoon cayeen mixed with 1/2 teaspoon sweet paprika
• 1 teaspoon punjabi garam masala
• 1 teaspoon sea salt
• 1 teaspoon fine black salt
• 6 tablespoon canola oil
• 1 cup finely chopped red onion
• 1 large tomato, cored and chopped coarsely
• 2 to 4 fresh green Thai peppers
• 1/4 cup finely chopped fresh cilantro

1. 1. Cut and drain the potato cubes. They suggested storing them in cold water to keep them from turning brown, but just go quickly.
2. 2. Pour 3 cups water into a pot. Add potato and chickpeas, mago powder, dried pomegranate seeds, cumin, deggi chiles, garama masala and sea salt. Simmer ingredients vigorously, stirring frequently, to thicken the stew. About 15 to 20 minutes.
3. 3. Heat the oild in skillet. Add the oinion and cook until lightly brown. Stir in tomato and continue to simmer.
4. 4. When the potato/ chickpea mixture has thickened, stir in the onion and tomato mixture.
5. 5. Heat the remaining 4 tablespoon oil in a small skillet until it almost starts to smoke. Carefully pour this hot oil into the potato chickpea mixture, singeing the spices. Stir well.
6. 6. Sprinkle the chiles/ cilantro over the curry.

potato, mango, pomegranate seeds, cumin, ground deggi chiles, garam masala, salt, black salt, canola oil, red onion, tomato, peppers, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/chickpeas-and-potatoes-50060262 (may not work)