Chickpea Tarkari

Chickpea and potatoes curried with tomatoes - protein-rich vegetarian dish

• - 2 cups chickpeas, presoaked overnight
• - 2 cups potatoes, diced
• - 2 cups onion, diced
• - 1 cup green pepper, diced
• - 2 cups tomatoes, diced
• - 1 teaspoon garlic paste
• - 1 teaspoon ginger paste
• - 1 teaspoon chili powder
• - 1 teaspoon turmeric
• - 1 tablespoon cumin powder
• - 1/4 teaspoon asafetida
• - 2 cups broth or water
• - 3 tablespoons cooking oil
• - Salt and Pepper
• - 2 tablespoons chopped cilantro

1. 1

   Heat oil and fry turmeric for a minute. Add onions and green pepper; fry until lightly browned.
2. 2

   Add garlic, ginger and chili pastes for a couple of minutes over low heat. Add potatoes and stir-fry for five minutes.
3. 3

   Add cumin powder and asafetida. Put soaked chickpeas and stir for five-seven minutes.
4. 4

   Add tomatoes, broth, salt and pepper. Simmer for 20-30 minutes until chickpeas are tender.
5. 5

   Garnish with cilantro. Serve hot with roti.