Chickpeas(Garbanzo beans) and Potato Curry

Chickpeas (Garbanzo beans) are packed with rich protein and have long been valued for their fiber content. The fiber benefits of Chickpeas  may go beyond the fiber benefits of other foods. You can keep them on your digestive support list. They lower the risk of colon problems including colon cancer. They reduces cardiovascular risks and helps in better regulation of blood sugar.

Serves 4
Ingredients:

• 100 grams Chickpeas
• 2 Large Potatoes, boiled, skin removed and mashed
• 2 medium Tomatoes
• 1 large Onion chopped finely
• 2 Cardamom, 2 cloves, 1 small Cinnamon stick, 2 Bay leaves
• 1 or more teaspoon Red Chilli Powder or Hot Paprika
• 2 small Green chillies chopped lengthwise
• 1/4 teaspoon Coriander Powder
• 1/6 teaspoon Turmeric Powder
• 1/4 teaspoon Garam Masala (optional)
• 1 tablespoon Dry Fenugreek Leaves/Kasuri Methi
• 4 tablespoons Sunflower Oil or Olive Oil 
• Salt to taste
• Cilantro Leaves for garnishing
• 250 ml Chickpeas Stock

Method:

• Soak chickpeas overnight in water. Bring them to boil in a large pot with enough water until they are well cooked or become tender. Drain the excess water(reserve 250ml stock) and keep chickpeas aside.
• Process the Tomatoes in a food processor until smooth to make tomato puree.
• Heat oil in a pan. Add cardamom, cloves, cinnamon stick and bay leaves. Fry for a minute.
• Add chopped onions, green chillies and saute until onions turn light golden color. 
• Add the tomato puree, mashed potatoes, turmeric powder, garam masala, red chilli powder, coriander powder, mix well and close the lid. Cook for 10 minutes in medium flame.
• Open the lid add cooked chickpeas, chickpeas stock, salt, mix well and cook for 30 minutes in medium flame or until the gravy thickens. ( you can add more stock if you want more gravy)
• Add Dry Fenugreek Leaves, mix well and cook for 2minutes in high flame.
• Garnish with cilantro leaves and serve hot with Pulao or Rotis, chapatis or bread..the list goes on..