Curry Chick Peas & Potato

Ingredients:
Chick Peas (NuPak) – 2 Cans (540 ml)
Potatoes – 4 medium Yukon Gold or Red
Curry Powder – 1 ½ Tablespoons (medium heap)
Cumin – 1 Teaspoon (flat)
Turmeric Powder – ½ Teaspoon
Garlic – 2 cloves (medium size)
Onion – ½ small cooking
Cilantro – 4 sprigs (fresh)
Thyme – 4 sprigs (fresh)
Habanero Pepper – 1 (use sparingly according to taste)
Salt – 1 Teaspoon (flat)
Cooking Oil – 2 Tablespoons
Water – 1¼ Cups

Preparation:

1. Open the cans of Chick Peas; wash and let it drain.
2. Peel the potatoes, cut each one into 8 pieces.
3. Combine the cilantro and garlic in a mini chopper and blend together.
4. Cut the onion into thin slices.
5. In a small bowl with ¼ cup of water, add the curry powder, turmeric and cumin. Mix well.

Method:

1. Place the pot on the stove with medium heat.
2. Add the cooking oil and wait until the oil is hot.
3. Add the sliced onion and sauté for 2-3 minutes.
4. Add the curry mixture and sauté until the curry mixture looks dry – like it is ready to stick to the pot.
5. Add the potatoes, stir well.
6. Add the salt and thyme sprigs.
7. Add 2 Tablespoons of water.
8. Cook on low heat until it looks dry again; add ½ cup of water and stir occasionally.
9. Cook on low heat until it looks dry again; add the chick peas and stir occasionally.
10. Add habanero pepper to taste – start with a small piece.
11. When it looks dry again, add the remainder of the water and cook on medium heat for 5-10 minutes. Enjoy!

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