Recipe for Chickpeas & Potatoes (Northern India)


4 large onions
1/2 cup clarified butter or margarine
2 each tb tomato paste
1/2 teaspoon tamarind paste
3 each green chiles split in half lengthwise
1 salt and red pepper
1 teaspoon whole cumin
1 teaspoon chopped fresh cilantro
3 each potatoes, peeled
32 oz chickpeas, canned
1 pinch garam masala


Slice onions lengthwise. Heat butter or margarine in a wide pot. Add onions and saute until light brown, stirring occasionally. Add tomato paste, tamarind, chiles, salt, red pepper, cumin and cilantro. Stir to blend evenly. Peel and cut potatoes into small pieces. Add to pot and stir over medium-high heat for about 10 minutes. Drain chickpeas and add to pot. Simmer and stir about 45 minutes, adding water if necessary to keep the mixture from drying out. It should not be soupy; use added liquid to keep it from burning. When potatoes are tender, sprinkle with garam masala. Serve with rice or naan. Yield: 6 to 8 servings as part of a large meal.

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