Chickpea and Potato Curry

This Chickpea and Potato Curry recipe is one of my cooking staples. It’s relatively straight forward and nutritionally balanced. For added iron, I often substitute fresh spinach for the potatoes.

Ingredients:
* 2 large Yukon gold potatoes, cut into 1 1/2 inch chunks
* Coarse salt
* 1 1/2 tablespoons olive oil
* 2 medium onions, finely chopped
* 4 teaspoons garlic, finely chopped
* 4 teaspoons ginger, peeled and finely chopped
* 2 dry chipolte peppers, finely chopped
* 2 tablespoons finely chopped cilantro, plus 2 teaspoons for garnish
* 1 1/2 teaspoons ground tumeric
* 1 teaspoon garam masala
* 1/2 teaspoon ground cinnamon
* 1 can of chickpeas, drained
* 1 cup of water
* 1/2 cup diced tomatoes
* Juice of 1 lemon (about 2 tablespoons)
* Freshly ground pepper

Method:
1.) Place the potatoes in a medium stock pot. Add enough water to cover the potatoes. Add a large pinch of salt. Bring to a boil. Reduce to a vigorous simmer when the potatoes are tender and can easily be pierced with a tip of a knife (about 12 minutes). Drain well, and set aside.

2.) Heat oil in a wok over a medium heat. Add onions, garlic, ginger and peppers. Cook, stirring occasionally, until onions are translucent (about 5 minutes). Add chopped cilantro, tumeric, garam masala, and cinnamon and cook to combine.
Add chickpeas, reserved potatoes, and water and cook for about 3 minutes. Add tomatoes and lemon juice and cook, stirring occasionally for about 5 minutes.

3.) Season with salt and pepper.

4.) Transfer to a serving bowl and sprinkle with cilantro leaves.

5.) Serve immediately with your choice of flat-bread or rice.