Aloo Chana

[jcallaghan]

• Serves: 4
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Total Time: 50 mins

Ingredients

Spice Mix

• 2 tbsp garam masala
• 1 tsp ground allspice
• 3 cardamom pods, lightly crushed
• 1 tsp smoked paprika
• 2 tsp freshly chopped thyme leaves
• 1 tsp cumin powder
• 1/2 tsp cracked black pepper

Aloo Chana

• 3 tbsp oil
• 3 large cloves garlic
• 1 onion, diced
• 200 g potatoes, peeled and diced
• 800 g chickpeas
• 400 g chopped tomatoes
• 500 ml chicken stock (can use vegetable stock to make vegetarian)
• handful of chopped parsley
• 1/2 lime, juiced
• salt
• pepper

Method

1. Mix all the spice mix ingredients into a bowl. In a heavy bottomed casserole dish over medium heat, add the oil, onion and garlic and cook for five minutes until softy and translucent.
2. Add the spice mix to the softened onion and cook again for a further minute until the spices are fragrant.
3. Add the cubed potatoes to the pan and stir to coat in the spice mix.
4. Add the chickpeas, tomatoes and chicken stock. Stir all ingredients to combine and simmer over medium heat for 25 minutes or until the potatoes are cooked and the sauce has thickened.
5. Add salt and pepper to taste then stir through the parsley and lime juice.
6. Serve with basmati rice and flatbreads.

Pictures

Reference

https://www.msn.com/en-gb/foodanddrink/recipes/this-aloo-chana-recipe-makes-the-perfect-midweek-meal