Butter chickpeas

INGREDIENTS

• ¼ tsp salt
• 1 onion
• 2 tbsp canola oil
• 1 tsp garlic
• 2 tsp curry powder
• 2 tsp gram masala
• 1 tsp ground ginger
• 1 tsp ground cumin
• 2 tbsp tomato paste
• ½ cup cream
• 11 oz can of chickpeas
• 7 oz baby potatoes
• 1 oz cilantro

TOOLS

• 1 knife
• 2 colanders
• 1 frying pan
• 1 saucepan
• 1 wooden spoon

Peel and chop onion and garlic. Then, chop cilantro.

Drain a can of chickpeas in a colander.

Heat a saucepan with 2 liters of water. Boil the baby potatoes for 3 minutes over high heat. Cook for an additional 8 minutes on medium heat.

Drain potatoes in a colander.

Cut the potatoes into chunks.

Heat a frying pan and coat with canola oil. Stir in the onions and garlic for 2 minutes with a wooden spoon. Cook for another 4 minutes before adding the garam masala, ground ginger, curry powder, and ground cumin. For 2 minutes, stir the ingredients. Add tomato paste, 0.8 cup water, cream, rinsed chickpeas, and potatoes to the pan. Cook for 5 minutes on low heat, stirring occasionally. Add a quarter teaspoon of salt and coriander to the mixture. Remove from the heat.

It’s ready to be served !