Curried Chickpeas and Potatoes
3 red potatoes, diced + 1 tablespoon olive oil
1 1/2 tablespoons olive oil
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
1/4 teaspoon (or less) cayenne
1/2 teaspoon (or less) crushed red pepper
2-3 teaspoons curry powder
2 cans chickpeas, drained
1 cup peas
1/2 - 1 cup fresh cilantro leaves, chopped
1 cup crushed tomatoes
Salt and pepper to taste
Preheat the oven to 400 degrees. Spray a baking sheet with a cooking spray and place the potatoes. Drizzle the 1 tablespoon of olive oil on the potatoes and sprinkle a pinch of salt and toss with your hand until the potatoes are well coated in the olive oil. Bake for about 30-35 minutes, or until the potatoes are softened.
In a large saute pan, heat the oil over medium high heat. When the oil is hot, add the coriander seeds, cumin seeds, ground coriander, ground cumin, cayenne, crushed red pepper, and curry powder and stir constantly until all the spices are absorbed in the oil. Reduce the heat to low and stir frequently until the spices start to blacken, about 2-3 minutes. Add the chickpeas and peas and stir until they are coated in the spices, about 2 minutes. Add the roasted potatoes and the cilantro leaves and stir well. Add the crushed tomatoes and stir well. Cook for about 3-5 more minutes or until the sauce is thickened.
Serve with about 1 cup of cooked rice.