Spicy Chickpea and Potato Curry

I look forward to entertaining a special friend with my culinary creations next week, but in the meantime I cook just for me. How selfish is that when I have willing neighbors and friends eager to taste my food? Alas, I'm just not as motivated to fuss around in the kitchen during the summer months, opting instead to escape into the backyard with a book if possible.

Tonight's solution to solo dining was a simple chickpea curry served along with some plain basmati rice sprinkled with some tamari sauce. This is a dry curry and served with some cold yogurt, could almost pass as a salad. It proved to be a very refreshing summertime menu choice.

Spicy Chickpea and Potato Curry

Recipe by Lisa Turner Cuisine: Indian Published on July 25, 2008 Simple, zesty and hearty Indian-spiced chickpea, potato and tomato curry Print this recipe Ingredients: 1 1/4 cups dried chickpeas 2 medium potatoes, cubed 2 tablespoons ghee, butter or oil 1 large onion, cut into thin strips 3 to 4 fresh chilies, seeded and minced 1 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 teaspoon garam masala 1/2 teaspoon ground coriander 1/4 teaspoon turmeric juice from 1 lime (2 tablespoons) 1 1/2 teaspoons sea salt, or to taste 1 small tomato, finely chopped Garnish: plain yogurt 1 small tomato, cut into thin wedges 2 tablespoons fresh cilantro or parsley, finely chopped Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 2 hours or until buttery soft. Drain, reserving 1/2 cup of the cooking water, and set aside. Meanwhile, boil or roast the potato until just tender. Heat the ghee, butter or oil in a large saucepan over medium heat. When hot, add the onions and cook, stirring often, until the onions just begin to brown. Now add the chilies and spices, and continue to stir for 1 minute. Add the chickpeas, potatoes, lime juice, reserved cooking liquid, salt and chopped tomato. Cook for another 5 to 10 minutes, stirring often. To serve, ladle some of the chickpeas into a bowl, top with a tablespoon or two of yogurt, a tomato wedge and a scattering of chopped parsley or cilantro. Makes 4 to 6 servings