Chickpea Curry

[Guest guest]

I adopted this from another recipe. It called for whole potatoes, but all we had were tator tots. You can adjust the spiciness, but we like it hot. I don't really measure as I cook, so there is room for adjustment throughout. My husband requests this once per week for lunch, as it is really quick and fairly sustaining. -- theimaginetree

 

Chickpea Curry

 

1 tbs oil for frying (I prefer safflower, but any vegetable or peanut oil will do)

1/2 cup diced onion

1/2 cup diced green bell pepper

2 chili peppers, seeded and diced

1 can of chickpeas, drained

1 cup of cooked tator tots, broken into small pieces

1/2 cup of water

1 tbs curry powder (more or less depending on taste)

1 tsp chili pepper (more or less depending on taste)

optional cilantro to taste

 

1. In large frying pan, heat oil on medium high. Add onion and cook for three minutes, or until onions begin to soften. Add green and chili peppers and cook for another three minutes.

2. Add chickpeas. Lower heat to medium and stir for about a minute.

3. Add remaining ingredients. Stir thoroughly, making sure spices coat everything. Cover, and simmer for about 7 minutes, stirring once or twice.

4. Remove from heat and serve as is, or with flatbread. Makes 2-3 servings.