Serves 6
15 minutes preparation time, plus overnight for soaking beans
45 minutes cooking time
1 cup dried chickpeas (or 2 15-ounce cans, drained and rinsed)
2 tablespoons canola oil
1 small onion, diced
4 garlic cloves, minced
2 tablespoons curry powder
2-3 tablespoons cold water
1 tablespoon fresh thyme, chopped
1 scallion, sliced
2 sprigs fresh parsley, chopped
2 potatoes, peeled and cubed
11/2 cups boiling water
salt and pepper to taste
hot sauce for serving (optional)
If using dried chickpeas, soak them overnight.
In a medium pot, boil the chickpeas until they are tender, approximately 25 minutes, and drain them. Set a kettle of water to boil.
Heat the oil in a heavy stockpot, and add the onion and garlic. Sauté until soft, about 2-3 minutes. Mix the curry powder with the cold water, and add to the pot. Add the thyme, spring onion, and parsley. Cook until the sauce is thick. Add the potatoes and stir them to coat with the curry. Add the boiling water and cook until the potatoes are almost tender, approximately 20 minutes. Add additional hot water, if necessary, to maintain a simmer.
Mash a few potatoes against the side of the pot to thicken the sauce. Add the drained chickpeas and mix. Cook until the water cooks down, the potatoes and chickpeas are tender, and the sauce is thick. Season to taste with salt and pepper. If you like spicy food, serve the mixture with hot sauce.