Chickpea and Potato curry

serves four

Ingredients

• 2 cups cooked chickpeas (from dry, not canned)
• 2 cups chopped potatoes, skin on (I used mini potato/fingerlings)
• 1 large onion, diced
• 1 jalapeño pepper, de-seeded and minced (optional)
• 1 tbs olive oil
• 1/2 tsp ginger paste and 1/2 tsp garlic paste, or grated ginger and minced or pressed garlic
• pinch of cumin seeds
• 1/4 c plain yogurt
• 1 cup (or more) water (or cooking liquid if salt free)
• 1/8 tsp cayenne pepper
• 1 - 2 tsp curry powder
• 1/8 tsp turmeric powder
• 1/8 tsp ground coriander seed
• Mrs. Dash Southwest Chipotle blend (optional or substitute with smoked paprika or salt free chipotle pepper)
• freshly ground black pepper
• dash of Tabasco to taste
• 1 tsp lime juice to taste
• 1/4 tsp of salt (optional if you want a no salt version. Nutrition info will include the salt)
• 5-6 fresh basil leaves, bunched together and sliced very thinly into slivers

Instructions:

• sauté onion and jalapeño in olive oil over medium-high heat until onions are soft and begin to carmelize. Add cumin seeds and sautee a minute or two before adding ginger and garlic pastes. Add chopped potatoes and dry spices and stir.
• After a few more minutes, add cooked chickpeas and either water or cooking liquid. Turn heat to medium and cover pan or pot and let simmer until potato is tender and liquid is reduced down.
• Add yogurt, salt, Tabasco, and lime juice, stirring well and allow to cook. This makes a sort of "sauce". When at thickness preferred, take off heat
• Sprinkle with fresh basil slivers and add a bit more freshly ground pepper or lime juice to your own taste.

Nutritional Info-- serving size- 1/4 of the recipe:

Calories: 244

Fat 6 g

Carbs 40g

Protein 10 g

Sodium with the salt: 168mg Without the salt ingredient: 24mg

recipe is high in B6, vitamin C, Iron & Copper