Aloo Chana (Chickpeas and Potatoes)

Recipe by Manjit Biant, presented at the Club on 3 February 1999.

Serves 4

• 2-3 Tbsp olive oil
• Cumin seeds
• 1 medium onion (chopped)
• 3-4 cloves of garlic (chopped or crushed)
• 1-2 tins of tomatoes to taste
• 2 Tbsp tomato puree
• 1-2 tsp ground cumin to taste
• 1-2 tsp ground coriander, or fresh to taste
• 1-2 tsp salt to taste
• 2 tins of chickpeas
• 2 large potatoes cut into cubes (can pre-cook it for speed)

Heat oil, throw a few cumin seeds in to test temperature, fry onions and garlic until soft and brown (but not burnt). Add tomatoes, spices and salt and stir. Then add puree. Add chickpeas and potato and cook until potato is tender. Tasty when sat a while to absorb flavours. Delicious served with pitta bread and salad.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.