Easy Chickpea Curry and Spiced Potato Bowl

subheading: Chickpea Curry:

2 tsp oil

½ ( 0.5) medium red onion

4 to 5 garlic cloves finely chopped

1 inch ginger minced

1 green chile finely chopped

¾ tsp ( 0.75 tsp) ground cumin

½ tsp ( 0.5 tsp) ground coriander

½ tsp ( 0.5 tsp) garam masala or use 1 tsp chole/chana masala spice blend

½ tsp ( 0.5 tsp) turmeric

¼ to ½ tsp cayenne /red chili powder

a generous pinch of ground cinnamon and ground clove optional

2 large tomatoes chopped small, or 3 medium

1 tsp lime or lemon juice

a handful of chopped cilantro , ¼ cup loosely packed

15 oz can chickpeas washed and drained, or 1.5 cups cooked chickpeas

1 cup ( 250 ml) or more water

¾ tsp ( 0.75 tsp) salt less or more depending on if the chickpeas were salted

a good dash of black pepper

¼ tsp ( 0.25 tsp) sugar if needed

lime juice and chopped onion for garnish

subheading: Spiced Potatoes:

2 yukon gold potatoes cubed into small pieces

½ tsp ( 0.5 tsp) turmeric

1 tsp ground coriander

1 tsp garam masala

1 tsp garlic powder

¼ to ½ tsp cayenne

½ tsp ( 0.5 tsp) or more salt

Directions at veganricha.com

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