Masala ni Channa

Ingredients

1 can of chickpeas, rinsed and drained well
1 tsp turmeric powder
1 tsp chilli powder
1 1/2 tsp paprika
1 1/2 tsp cumin powder
2 tsp salt
1 tsp mustard seeds
2 or 3 medium onions
2 medium potatoes
4 cloves of garlic
1.5 Tbsp oil
1/2 tsp black pepper
1 dry bay leaf
fresh cilantro to garnish



Method

1. Chop potatoes into large dice and finely dice onions.

2. In a large saucepan, start cooking the potatoes in about 2 cups of water over medium high heat. Meanwhile in a small pan heat the mustard seeds in the oil. When they start to pop, add them to the potatoes along with the salt, turmeric, cumin powder, chili powder, and paprika.

3. When the potatoes are almost tender, add in the drained chickpeas and the onions. Stir well to incorporate into potatoes.

4. Continue to cook over high heat until the liquid is reduced to a thick sauce.

5. Garnish with cilantro leaves and serve hot with rice or flatbreads