A thick, textured sauce with chickpeas and potatoes
- 1 lg. onion, thinly sliced
- 3T oil
- 1” ginger root, crushed
- 8 garlic cloves, crushed
- 3 (14 oz.) cans of chickpeas
- 14 oz. can of kidney beans
- 14 oz. can of diced tomato
- 2-3 potatoes, peeled and cubed
- 1-2 green chilies (optional)
- 2 T chopped cilantro (optional)
In a large pot, heat oil and fry onions on medium until golden-dark brown. Add crushed ginger and garlic, fry 2 min.
In a separate bowl, add 4T of water to the masala (spice) packet and mix until a consistent paste forms. Combine with onions in pot and fry for 2 minutes.
Stir in tomatoes, potatoes and 1 cup of water. Bring to a boil and cover and simmer for 15 minutes.
In blender, puree 1 can of chickpeas with liquid.
Add chickpea puree from blender, the remaining drained chickpeas and kidney beans and chilies (optional) to pot.
Return to a boil. Cover and simmer for 15 additional minutes until potatoes are tender.
Garnish with cilantro and serve over hot rice or with naan (flat bread).
Note: Using freshly cooked beans is even tastier.