Vegan Emirati Spiced Chickpea and Potato Stew (Aloo Chole)

Ingredients

• 1 can Chickpeas
• 2 medium Potatoes
• 1 medium Onion
• 2 medium Tomatoes
• 2 cloves Garlic
• 1 inch Ginger
• 1 tbsp Garam Masala
• 1/2 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1/4 tsp Chili Powder
• 2 tbsp Vegetable Oil
• 1/2 tsp Salt
• 2 tbsp Fresh Cilantro

Instructions

1. 1Open the 1 can of chickpeas, drain them, and rinse them under cold water. Peel the 2 medium potatoes and cut them into 1-inch cubes. Chop the 1 medium onion and the 2 medium tomatoes. Mince the 2 cloves of garlic and the 1 inch of ginger.
2. 2Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the chopped onion and cook, stirring occasionally, until it is softened and translucent, about 5 minutes.
3. 3Add the minced garlic and minced ginger to the pot. Cook, stirring constantly, for 1 minute until you can smell their fragrance.
4. 4Add the chopped tomatoes, 1 tablespoon of garam masala, 1/2 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and 1/4 teaspoon of chili powder to the pot. Cook for 5 to 7 minutes, stirring often, until the tomatoes have broken down and the spices smell fragrant.
5. 5Add the drained and rinsed chickpeas and the cubed potatoes to the pot. Stir everything together to coat the chickpeas and potatoes with the spice mixture.
6. 6Pour in enough water to cover the chickpeas and potatoes. Increase the heat to high and bring the water to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes, or until the potatoes are easily pierced with a fork.
7. 7Stir in the 1/2 teaspoon of salt. Serve the stew hot, garnished with the 2 tablespoons of fresh cilantro.

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