Potatoes with chickpeas

1. Cooking potatoes

potatoes 1.3 lb (600 g)

Brush potatoes, cut into a smaller cubes and put into the salty water to cook. Cook until soft approx. 15-20 minutes.

2. 

tomatoes 7 oz (200 g) • natural cashew nuts 1.75 oz (50 g) • garlic 0.25 oz (10 g) • ginger-root 0.25 oz (10 g)

Clean the garlic and ginger. Put them in a blender together with tomatoes and nuts and mix to a paste.

3. 

unsalted butter 1.75 oz (50 g)

Let the butter melt in a pot on mild heat.

4. 

red onion 5.25 oz (150 g)

Peel the onion, cut finely and fry in butter.

5. 

spice turmeric 0.5 tsp • ground Roman caraway spice - jeera 0.5 • ground coriander spice  • chilli pepper

Put the onion on the side of the pot and add the spices. Fry the spices for a while and mix with the onion.

6. 

Add the prepared paste and heat for a minute.

7. 

sterilized chickpeas 14 oz (400 g)

Add drained chickpeas

8. 

Drain the boiled potatoes and mash them lightly.

9. 

coriander

Add the potatoes in the pot and mix everything together. You can season it with fresh coriander.

10. 

Cabbage kofta recipe • Apple spicy salad recipe

Serving tip