This cold weather that has me craving warm spices, especially in Indian food form. I've also been looking for cheap and healthy meals to tide me over while the holidays bring big bills and tons of sweets! Filling from the high protein chickpeas and dense potatoes, this recipe is a new favorite of mine. Comfort in a bowl on these cold, rainy nights.
Curried Potatoes and Chickpeas Adapted from Food Network Magazine
1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
3 tablespoons unsalted butter
1 1/2 teaspoons curry powder
1/4 teaspoon cayenne pepper
1 15-ounce can chickpeas, drained and rinsed
2 green onions, sliced on a diagonal
1/2 cup plain Greek yogurt
1/4 cup chopped fresh cilantro, plus leaves for topping
2 tablespoons fresh lime juice
1/2 cup vegetable oil (or enough to come up 1/2 inch in a small sauce pan)
2 green onions, sliced into thin strips(see pictures)
Directions: 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, 5 to 8 minutes. Reserve 1 cup cooking water, then drain the potatoes.
Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook until golden brown, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
Add the chickpeas 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. Toss in the green onion and season with salt.
Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. For the garnish, heat the oil in a small sauce pan and fry the confetti onion strips until just golden and crispy. Sprinkle lightly with salt. Serve the potato and chickpea mixture in bowls topped with the yogurt sauce, green onion confetti and a few cilantro leaves.
Earthy, filling and delicious. Now if you'll excuse me, I've got a date with some fire engine red rain boots and a vigorous storm. :)