Sensational Sides: Channa and Potato

Ingredients

1 pkg 14 ounce dry chickpeas
2 pounds potato
water
3 tablespoons olive oil
2 garlic cloves, minced
1/4 yellow onion, diced
1 tablespoon curry
1/2 tablespoon garam masala (optional)
1/2 tablespoon geera (optional)
2 tablespoons cilantro, chopped
1 green onion
1/2 stalk celery, diced
onion powder
garlic powder
1 envelope Sazon
Adobo
salt and pepper to taste

Directions

1.  Soak chickpeas overnight in water.

2.  The next day when ready to cook set the chick peas to boil for 2 hours.  Bring the water to a boil on med-high heat , then reduce to med heat. Watch the water level and fill the pot as necessary.

3.  Peel and dice the potato.

4.  Soak in water to remove some of the starch while the chickpeas boil.

 

5.  In a large stock pot heat the olive oil.  Add the garlic and onion to the heated oil and saute until the onion is translucent. Do not allow the garlic to burn or else the dish will have a bitter aftertaste.

6.  Chop cilantro, green onion, and celery, and set aside.

7.  In a cup or bowl mix together the curry powder, garam masala, and geera. Dilute this mixture with water. Pour this diluted mixture into the stock pot. 

 

8.  Add the chopped cilantro, green onion, and celery. Season this mixture with onion powder, garlic powder, Sazon, Adobo, salt, and pepper.  Let the mixture cook on med heat for about 3 minutes, then taste to ensure seasoning is to your liking.

9.  Drain the potatoes and pour into the curry mixture. Stir to coat.  Add enough water to the pot to just cover the potatoes.  Taste and adjust seasoning as necessary.  Boil for about 10 minutes.

10.  Drain the chickpeas and add to the stock pot. Add more water as necessary to just cover both the potatoes and chickpeas. Adjust seasoning again as necessary.  Cook for another 15 minutes, until potatoes are fork tender. Some potatoes may begin to break down and thicken the mixture. 

11.  Serve with rice and curry chicken.  Not in the mood for rice? Pick up some  roti at a local Indian  or Trinidadian restaurant!

I had this along side Curry Chicken and Pigeon Peas & Rice! Excuse me while I ENJOY!   

NOW LET'S GET COOKING!