Chickpea, Potato, And Cabbage Curry

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 cup dried garbanzo beans
• 1 cup chunked onion
• 4 garlic cloves
• 1/4-1/2 teaspoon red pepper flakes or 1/4 fresh habaneros or 1/4 fresh scotch bonnet pepper, to taste
• 2 tablespoons oil
• 1 tablespoon hot curry powder (to taste)
• 1 teaspoon dry roasted and ground cumin or 1 teaspoon just cumin powder
• 1 lb potato, peel and cube
• 1 -2 teaspoon salt (to taste)
• 4 1/2 cups cabbage, chunks

Recipe

• 1 soak the chickpeas overnight in water to cover. drain, recover with fresh water and bring to a boil. reduce heat and simmer covered until very tender. drain and reserve the cooking liquid. add enough water to the reserved cooking liquid to equal 2 1/2 cups.
• 2 put the onion, garlic, peppers and 1/4 cup of water in a blender and process until smooth. you can always add more pepper in the end, but you can't take it away.
• 3 heat the oil over a medium high heat. put in the onion paste and stir fry for 2-3 minutes.
• 4 reduce the heat to medium low, then cover and continue cooking the paste. for another 2-3 minutes. stir it frequently just to prevent sticking, and keep it covered between stirs.
• 5 add the curry powder and the cumin, stir.
• 6 add the chickpeas, potatoes, the lesser amount of salt, and the reserved chickpea cooking liquid.
• 7 bring to a boil then reduce heat and cover. cook gently, stirring occasionally until the potatoes are done to your tastes, 20 - 25 minutes.
• 8 add in the cabbage and an additional 1/2 - 1 cup of hot water. bring back to a simmer, cover and cook for an additional 10 - 15 minutes, or until the cabbage is just softened. do not over cook the cabbage.
• 9 taste and adjust the salt/ peppers to your tastes.