claire freehafer

ingredients

• basmati or white rice
• 1 large potato, cut into 1/2" cubes
• 28 oz canned chickpeas (2 x 14oz/400g cans), drained
• 1 large brown, white, or yellow onion, diced
• 2 large garlic cloves, minced
• 14 oz canned crushed tomatoes
• 2 scallions, sliced (green & white part)
• 2 cups vegetable or chicken broth/stock, low sodium
• 1 tsp cooking salt / kosher salt , plus more to taste (halve for table salt)
• 3 tbsp cooking oil
• 2 tbsp fresh parsley, finely chopped (or coriander/cilantro)
• 2 tbsp curry powder
• 1 tsp all spice powder
• 1 tsp nutmeg powder (or 1/2 tsp freshly grated)
• 1 1/2 tsp smoked paprika (normal or sweet)
• 2 tsp dried thyme leaves (or 3 tsp fresh)
• 1 tsp cumin powder
• 3/4 tsp cayenne pepper
• 1 tsp white pepper (or 1/2 tsp black pepper)

instructions

1. heat oil in a large pot or very deep skillet over medium high heat. add onion and garlic, cook for 3 minutes until onion is translucent.

2. add curry powder, all spice, nutmeg, paprika, thyme, cumin, cayenne, and pepper and stir for 1 minute.

3. add the potatoes and stir to coat in the spices. if the spices start to stick to the bottom of the pot, add a tiny splash of water.

4. add the chickpeas, tomatoes, veg or chicken broth and salt. bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.

5. taste and add more salt if needed. stir through scallions and parsley.

6. serve with rice with a dollop of yogurt and coriander/cilantro if desired.