Chickpeas curry with potatoes - A healthy side dish

Chickpeas are a great source of dietary fiber and veg. protein. It also helps to control blood sugar and lower heart risk. It is an antioxidant and is very good for women reducing osteoporosis and breast cancer risk. Hence a recipe with chickpeas fits my blog of healthy preparations. There are many chickpeas curry recipes but this one is the easiest and takes very less time to prepare. Also the benefits of chickpeas are protected as it is not too fried nor very spicy. My kids love it and I am happy to deliver a healthy and nutritious dish to them for lunch in school.

Preparation Time: - 15 min

Cooking Time: - 15~20 min

Servings: - 4~5 persons (varies from person to person)

Ingredients:-  

1. 1 cup Chickpeas (approx. 200 gm.)
2. 2 medium potatoes
3. 1 medium onion chopped
4. 2 tsp fresh ginger finely chopped
5. 1 tsp fresh garlic, crushed
6. 2 tsp ground cumin seeds
7. 2 tsp ground coriander
8. 1 tsp Kashmiri Red Chili powder ( you can add more according to your taste
9. 2 silted Green Chilli ( 1 for garnishing)
10. 1 tbsp lemon juice
11. 5 tbsp vegetable oil ( I used Sunflower oil)
12. Salt to taste
13. ½ tsp Sugar (optional)
14. ¾ cup water
15. Few chopped coriander leaves
16. 1 ½  tsp Black pepper powder
17. 2 tsp molten Butter

Preparation:-

1. Soak the chickpeas overnight.
2. Using sharp knife, cut the potatoes into small cubes.
3. Boil chickpeas and potatoes in a pressure cooker. Drain the water by a strainer and keep aside.
   
   
4. Grind garlic and coriander.
5. Chop the onion & ginger and crush the garlic in pestle and mortar. Keep aside.
6. Heat the oil in a large non-sticky Kadai over medium heat.
7. Add the onions to it and fry, stirring occasionally until they are golden brown.
   
8. Set the burner to low heat and add ginger, ground cumin, ground coriander, crushed garlic, chilli powder, 1 green chilli and coriander leaves to the kadai. Stir-fry for 3~4 minutes.
   
9. Add the potatoes and stir fry for a minute.
   
10. Add salt and water to the mixture and stir to mix.
11. Now pour the drained chickpeas to the kadai ; cover and leave it to simmer till the thickness of gravy is to your liking.
12. Add sugar and it is totally optional – you may skip it if you have any issue.
13. Pour the lemon juice. 
14. Sprinkle the black pepper powder and add the butter. Turn off heat.
15. Keep it on stove for half a minute.
    

Transfer the chickpea curry to serving dishes and garnish the curry with a green chilli. Serve hot. This makes a light and healthy side dish with Puri, chapatti or parotha. 

As always please feel free to comment, criticize and seek if any help is required. I am all ears.