- 1 can (15 ounces) chickpeas
- 1 tbsp oil
- ½ c chopped tomatoes
- ½ c diced potatoes
- 1 tsp grated fresh ginger
- 4 tsp Patak's Madras Curry Paste
- 1 tsp Patak's Garam Masala Curry Paste
- ½ tsp salt
- 1-1/2 cups water
- 2 tbsp finely chopped fresh cilantro
Drain and rinse the chickpeas. Set aside.
Heat oil in a medium skillet over medium-high heat. Add onions and fry until golden brown. Stir in tomatoes, ginger, Madras Curry Paste, Garam Masala Curry Paste and 2 tablespoons water. Cover and cook for 2 minutes. Mash the tomatoes with back of spoon or potato masher.
Add chickpeas, potatoes, salt and the remaining water. Bring to boil. Reduce heat to medium-low, cover and simmer for about 40 minutes, stirring occasionally. Stir in 1 tablespoon of fresh cilantro. Transfer to a serving bowl and garnish with the remaining cilantro. Serve with naan or basmati rice.