- 1 cup dry chickpeas
- 1 small onion, diced
- 4 cloves garlic, minced
- 2 TBSP curry powder
- 2 tsp dried thyme
- 1 scallion, sliced
- 2 sprigs fresh parsley, chopped
- 2 potatoes, peeled & cubed
- 1 1/2 cups boiling water
- Salt & pepper to taste
Soak beans in water for 6 hours, or overnight. Rinse before cooking.
Cook beans with 1 1/2 cups water or broth, on medium-low heat, until fully cooked (about 45 minutes), stirring occasionally, and added more water/broth if drying out. Drain and set aside.
Boil water - 2 1/2 cups - in pot or kettle.
Heat heavy stockpot, add thin layer of water or stock before adding onion and garlic. Saute until almost translucent (about 5 minutes), adding more water or stock as needed.
Mix curry powder with 2 TBSP cold water, then add to onion & garlic.
Add thyme, scallion & parsley. Cooking until sauce thickens up.
Add potatoes and stir to coat with curry sauce.
Add 1 1/2 cups boiling water and cook until potatoes are tender (about 20 minutes)
Mash a few potatoes against the side of the pot. This helps to thicken the sauce. Continue to simmer this mixture.
Add chickpeas and mix together. Continue cooking until water cooks down, potatoes and chickpeas are tender, and sauce is thick (approx 10 minutes).
Season with salt & pepper. Serve over rice or other grain, or with a warmed flatbread. Enjoy!