Nourishment doesn't get much better than this. Chickpeas, potatoes and spices with some sweetness from a hint of sugar and tamarind and a bit of sourness from lemon and amchoor — it's a pleasing dish to the eyes and tummy and one that I think works well for an early summer dinner. It's easy to prepare and done in roughly 40 minutes once you have your potatoes and chickpeas cooked and ready to go. The rest of the ingredients are staples that most cooks who enjoy Indian food are likely to have on hand. This rich and rather complex curry will impress your guests, leaving them with the impression that you spent a good while in the kitchen working your culinary magic.
Serve with Indian flatbreads for a complete and satisfying meal to be enjoyed all year round when the craving for chickpeas and potatoes with a spicy kick hits.
This is my contribution to My Legume Love Affair edition #60. This ever popular event was started by lovely Susan of The Well Seasoned Cook. I am now the administer and Nupur of One Hot Stove is kindly hosting this month.
|Potato and Chickpea Curry with Tomatoes and Tamarind|
|Recipe by Lisa Turner|
Published on June 11, 2013
Simple but rich and delicious potato and chickpea curry simmered in a fragrant and spicy tomato and tamarind sauce
More chickpea curries you are sure to enjoy from Lisa's Vegetarian Kitchen:
Spicy Chickpeas in a Tangy Tomato Glaze
Chana Saag (Chickpea and Spinach Curry
Chickpeas and Paneer in a Spicy Creamy Gravy
On the top of the reading stack: notes
Audio: Robert Rich