Trinidadian Chickpea Curry (Chana Masala)

Ingredients

• 2 cans Chickpeas
• 2 medium Potatoes
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Curry Powder
• 1 tsp Cumin
• 0.5 tsp Turmeric
• 2 tbsp Tomato Paste
• 2 tbsp Coconut Oil
• 1 cup Water
• 2 tbsp Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Drain and rinse the chickpeas. Peel and dice the potatoes. Chop the onion, garlic, and ginger.
2. 2Heat the coconut oil in a large pot over medium heat. Sauté the onion, garlic, and ginger until softened.
3. 3Add the curry powder, cumin, and turmeric. Cook for 1 minute, stirring constantly.
4. 4Add the tomato paste, chickpeas, and potatoes. Stir to coat.
5. 5Add the water. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the potatoes are tender.
6. 6Garnish with cilantro before serving.

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