Curried Potatoes and Chickpeas (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
1 1/2 pounds yukon gold potatoes, peeled and cut into 3/4-inch chunks |
kosher salt |
3 tablespoons unsalted butter |
1 1/2 teaspoons curry powder |
1/4 teaspoon cayenne pepper |
1 15 -ounce can chickpeas, drained and rinsed |
2 cups fried onions (one 2.8-ounce can) |
1/2 cup plain greek yogurt |
1/4 cup chopped fresh cilantro, plus leaves for topping |
2 tablespoons fresh lime juice |
1 jalapeno pepper, thinly sliced (remove seeds for less heat) |
Directions:
1. Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.
2. Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
3. Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.
4. Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.
5. Photograph by Andrew Mccaul
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