Juliet's Indian chickpea curry

Ingredients for 2 servings:

• 1 can chickpeas (425 ml)
• 2 potatoes, mostly waxy
• 1 medium-sized onion(s), chopped
• 1 tbsp lemon juice
• ½ bunch coriander leaves
• 1 tbsp paprika powder, sweet
• 1 tbsp coriander powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 2 tsp ginger-garlic paste *
• 3 tomatoes
• 1 Pepper
• olive oil
• Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

quick vegetarian cuisine

Peel the potatoes, cut into bite-sized cubes, and boil in salted water until tender, then drain. Blanch the tomatoes, peel, and finely chop them. Drain the chickpeas, reserving the liquid. Sauté the chopped onions in 2-3 tablespoons of oil. Add the tomatoes and the whole bell pepper and fry for 3-5 minutes. Then add the paprika, coriander powder, turmeric, garam masala, the ginger-garlic paste, the chickpea liquid, and the lemon juice. Lightly season with salt and simmer until most of the liquid has evaporated and the remaining sauce is thickened. Add the chickpeas and diced potatoes, stir well, and simmer for another 2-3 minutes. Season with salt and serve sprinkled with coriander leaves. Serve with Indian-style rice (see recipe in my profile). * Ginger-garlic paste: Consists of equal parts of fresh ginger and garlic. Blend both together until finely ground. Keeps in the refrigerator for up to 2 weeks. It can be frozen in an ice cube tray for easy access.