Ingredients:
500g chickpeas
3 big onions, chopped
2 tomatoes, chopped
4 stalks spring onion, chopped
1 bunch coriander, chopped
1/2 tbsp ginger powder
3 potatoes, cut into small cubes
1/2 tbsp turmeric powder
1/4 tbsp chili powder
4 heaps tbsp curry powder
Salt to taste
Directions:
Soak chickpeas in water with a pinch of salt overnight. Wash and boil with half tbsp of salt until chickpeas are soft, about 1/2 hour. Blend onions, tomatoes, spring onion, coriander and ginger powder with water (add water until lower end of handle of blender).
500g chickpeas
3 big onions, chopped
2 tomatoes, chopped
4 stalks spring onion, chopped
1 bunch coriander, chopped
1/2 tbsp ginger powder
3 potatoes, cut into small cubes
1/2 tbsp turmeric powder
1/4 tbsp chili powder
4 heaps tbsp curry powder
Salt to taste
Directions:
Soak chickpeas in water with a pinch of salt overnight. Wash and boil with half tbsp of salt until chickpeas are soft, about 1/2 hour. Blend onions, tomatoes, spring onion, coriander and ginger powder with water (add water until lower end of handle of blender).
Heat up pan with half cup of oil. Add in blended ingredients and fry until fragrant. Add 1/2 tbsp of salt, turmeric powder, chili powder and curry powder, and cook until thicken. Then add potatoes and 1/2 cup water, and cook until potatoes are soft. Add chickpeas. Taste and garnish with coriander leaves. Serve with rice.
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