Minted Potato and Chickpea Curry

• 2 cups dried chickpeas
• 6 cups water
• 2 teaspoons pure chile powder
• 1 teaspoon turmeric
• 1 russet potato, peeled and diced
• 2 tomatoes, coarsely chopped
• 1/2 cup unsweetened coconut milk or coconut cream
• 1 to 2 teaspoons palm sugar or brown sugar
• Salt to taste
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh cilantro leaves
• 1 jalapeno chile, seeds and veins removed, finely chopped

1. Thoroughly rinse the chickpeas and place them in the slow cooker insert along with the water.
2. Cover and cook on low for 6 to 8 hours, or until the chickpeas are just tender.
3. Remove the cover and gently stir in the chile powder, turmeric, potato, tomatoes, coconut milk, and sugar.
4. Add salt to taste, replace the cover, and continue cooking for about 1 hour longer, or until the potatoes are tender.
5. Spoon into bowls and top each serving with 1 tablespoon each of chopped mint and cilantro, and a pinch of chopped jalapeno.
6. Surprise!
7. Why not try a sparkling Shiraz with this dish?

chickpeas, water, chile powder, turmeric, russet potato, tomatoes, unsweetened coconut milk, palm sugar, salt, mint leaves, cilantro, jalapeno chile

Taken from www.epicurious.com/recipes/food/views/minted-potato-and-chickpea-curry-379694 (may not work)