I stumbled upon this recipe by accident. I was hungry. I had a potato and a can of chickpeas. I had the dream of a delicious super-duper easy meal. SO IT IS WRITTEN, SO IT SHALL BE DONE:
Okay, okay. Ignore my delusions of grandeur. However, this recipe is so incredibly delectable and idiot-proof that I must share. This recipe makes enough food for two people, or one very, very hungry person.
- 1 russet potato, medium sized (I’m sure yukon or redskin potatoes would be equally yummy, but I used what I had.)
- 1/2 a can of chickpeas/garbanzo beans, rinsed and drained (I saved the rest of the can in the fridge to use for later, I think I’ll roast them!)
- 1 carrot, diced
- edamame (You could use peas instead, in fact it would make much more sense for an indian-style dish. All I had was part of a frozen bag of edamame left over from making sushi, and I just used the rest. I would say use about 1/2 cup or eyeball it.)
- a pinch of garlic powder
- 1 Tbls. olive oil
How (only about 20 minutes):
Start by peeling the potato and then cut it into medium size cubes. Throw that into a medium pot and cover with water, then bring to a boil. Turn down the heat to more of a simmer and add the carrots. I added the edamame after about 7-10 minutes because mine was frozen, but if yours isn’t, add it with the chickpeas. When the potatoes are fully cooked (you’ll be able to poke them with a fork, or you could taste them to see), pour the whole thing in a colander to drain. Then put it back in the pot and add the chickpeas over low-medium heat. Add the curry powder, garlic powder, salt, and olive oil and stir to combine. If you like things spicy, add a smidge of cayenne to the mix. When everything is hot/cooked and lookin’ good, turn off the heat and serve. Beware, your kitchen will smell heavenly - well, if you like this sort of thing. Enjoy!