Stewed Garbanzo Beans and Potatoes in Indian Spices

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Stewed Garbanzo Beans and Potatoes in Indian Spices

 

1 can garbanzo beans

2 medium onions

4 to 6 cloves garlic

1 tbsp. peanut or vegetable oil

1 tsp. butter

1 lb. potatoes

1 tbsp. whole cumin seeds

1 tsp. ground coriander

1/8 tsp. cayenne pepper

1 tsp. tumeric

1 tsp. whole mustard seeds

1 small, hot green chile, trimmed, minced

1/2 inch piece of fresh ginger root, peeled and

chopped, about 1 tbsp.

1 lb. fresh red tomatoes

1/4 to 1/3 cup chopped fresh cilantro

1 1/2 to 2 tbsps. fresh lemon juice

1/2 tbsp. chutney

 

Peel the onions, halve them lengthwise, and cut them

in thick slices. Peel and coarsely chop garlic. Heat

peanut oil and butter in a large, non-stick sauté pan

and sauté the onions in it, stirring frequently, until

it begins to color. Add the chopped garlic and a dash

of salt and keep stirring over medium heat until both

onions and garlic are golden brown.

Meanwhile, peel the potatoes and cut them in 1-inch

chunks. Toast the cumin seeds lightly in a little pan,

stirring and watching until they release their

fragrance, then grind them briefly in a stone mortar

or a spice grinder.

When onions and garlic are ready, add cumin,

coriander, cayenne, tumeric, and mustard seeds. Stir

over medium heat for about 3 minutes. Add the

potatoes, the garbanzo beans, and enough water to just

barely cover everything in the pan. Bring to a simmer.

Add 1/4 tsp. salt, the chopped hot green chile, and

the chopped ginger, stir everything, cover the pan,

and leave it to simmer for about 15 minutes.

Scald and peel the tomatoes, trim out their cores, and

cut them into wedges or big chunks.

Uncover the pan, add the tomatoes, cilantro leaves,

fresh lemon juice, and chutney. Simmer the mixture,

uncovered, for about another 10 to 15 minutes. The

broth will be thickened, and all the vegetables will

be tender, yet still maintaining their separate

identities. Taste, and correct the seasoning with a

bit more salt or lemon juice if needed.

Serve stew hot, with a rice pilaf, a chutney or two,

and a cool yogurt dish. Serves 4 to 5.

 

 

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