Vegan Bombay Potatoes with Chickpeas
Ingredients
- 1 pound baby potatoes
- 1 1/2 cups cooked chickpeas
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 heaping tablespoons tomato paste
- 1 1/2 cups water
- Oil (quantity not specified)
Spices
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon amchur (optional)
- 1 teaspoon mustard
- 1/2 teaspoon cayenne
- 1/2 teaspoon cloves
- pinch cinnamon
- Salt and pepper to taste
Garnishes
- Lemon juice
- Cilantro
Preparation
Halve or quarter the baby potatoes depending on size then boil or steam for 5-10 minutes until almost cooked. Set aside.
Heat up the oil then add the onion. Cook for 2 minutes then add the garlic and ginger. Cook for another minute then add the coriander and cumin seeds. Cook for 1-2 minutes.
Add the rest of the spices and stir for 30 seconds, then add the potatoes, chickpeas, water and tomato paste. Bring to a boil then simmer for 5-10 minutes until potatoes are fully cooked and the sauce has thickened.
Serving suggestions
Serve topped with lemon juice and cilantro with a side of grain and whatever vegetables you prefer.
