Easy Punjabi-style Chickpea And Potatoes

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 1 (16 ounce) can diced new potatoes
• 1 (16 ounce) can chickpeas
• 1/4 cup canola oil
• 2 tablespoons garam masala (sometimes i like to up it to 2.5 tbsp)
• 1 tablespoon curry powder (as hot as you'd like, i like it hot)
• 1 1/2 teaspoons coriander
• 1 teaspoon cumin
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

Recipe

• 1 rinse and drain the chickpeas and potatoes thoroughly.
• 2 in a saucepan, mix them together with the canola oil so all the pieces are thoroughly coated. i listed 1/4 cup to start with-- but add more if there's not enough to coat the food.
• 3 add all the seasonings listed, then mix together until thoroughly blended.
• 4 turn on high heat until oil starts bubbling.
• 5 lower the heat to medium-low, cover, and let simmer for 10 minutes, stir it occasionally to make sure pieces don't get stuck to the bottom of the pot.
• 6 remove from the heat element and let sit on a trivet for 5 minutes still covered.
• 7 uncover and enjoy! it's like eating samosa filling! great with naan, a good curry, or as a wonderful side dish/accompaniment to prantha, bhajia, rice and dal, curried vegetables, or mash it up a bit to use for samosa and masala dosa filling.