Chickpea Masala

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 1 1/2 lbs yukon gold potatoes
• 2/3 cup coconut, dried unsweetened flaked coconut
• 3 inches jalapenos, coarsely chopped
• 2 1/2 inches ginger, peeled, coarsely chopped
• 3 garlic cloves, smashed
• 1 tablespoon curry powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon turmeric
• 1/3 cup vegetable oil
• 1 3/4 cups water, divided
• 1 teaspoon salt
• 1 large spanish onion, chopped (about 3 cups)
• 1 (19 ounce) can chickpeas
• 1/2 cup frozen peas
• 1/2 cup cilantro, chopped

Recipe

• 1 peel potatoes. cut into 1-1/2 inch pieces. transfer to bowl and cover with cold water.
• 2 toast coconut over medium heat, stirring, in a heavy skillet until golden brown, about 2 minutes.
• 3 toast cumin seeds over medium heat in skillet, shaking often, until fragrant and darkened.
• 4 in food processor, puree jalapeno, ginger, garlic, curry powder, cinnamon, turmeric, vegetable oil, 1/4 cup water and 1 teaspoon salt until smooth.
• 5 transfer puree to large (missing) skillet and cook over medium-high heat until slightly thickened, about a minute.
• 6 add onion and cook, stirring occasionally, until onion begins to soften, about 10 minutes.
• 7 drain potatoes and add to onion mixture along with cumin seeds.
• 8 cook over medium heat, stirring occasionally, until potatoes are barely tender, about 12 minutes.
• 9 add chickpeas.
• 10 deglaze skillet with remaining water.
• 11 cover and simmer until potatoes are tender, about 20 minutes.
• 12 add frozen peas and cook until tender, about 3 minutes.
• 13 remove from heat and stir in cilantro, 1/3 cup coconut and cumin.
• 14 top with remaining coconut.