Spicy Chickpea and Potato Curry

I look forward to entertaining a special friend with my culinary creations next week, but in the meantime, I cook just for me. How selfish is that when I have willing neighbors and friends eager to taste my food? Alas, I'm just not as motivated to fuss around in the kitchen during the summer months, opting instead to escape into the backyard with a book if possible.

Tonight's solution to solo dining was a simple chickpea curry served along with some plain basmati rice sprinkled with some tamari sauce. This is a dry curry and served with some cold yogurt, could almost pass as a salad. It proved to be a very refreshing summertime menu choice, with the added bonus of not yielding a ridiculous amount of leftovers.

Spicy Chickpea and Potato Curry

1 1/4 cups of dried chickpeas, soaked overnight with enough water to cover
a few tablespoons of oil, or a mixture of butter and oil
1 large onion, cut into thin strips
3 - 4 chilies, finely minced
1/2 teaspoon of cayenne pepper
2/3 teaspoon of garam masala
2/3 teaspoon of ground coriander
1 teaspoon of cumin
dash of turmeric
2 medium potatoes, cut into cubes and boiled until just tender
juice from one lime
sea salt to taste
1/4 - 1/2 cup of reserved cooking liquid from chickpeas
1 small tomato, finely chopped

For garnishing:
plain yogurt (I used goat milk yogurt)
1 small tomato, halved and thinly sliced
2 tablespoons of fresh cilantro or parsley, finely chopped

Drain the chickpeas, transfer to a large pot with enough water to cover and bring to a boil. Reduce to the heat to medium-low, cover and simmer until the chickpeas are buttery soft - about 1 - 2 hours, depending on how old the beans are. Reserve 1/2 cup of the cooking liquid, drain and set aside.

Heat the oil in a large pot over medium heat. When hot, add the onions and cook, stirring often, until the onions just begin to brown. Now add the chopped chilies and ground spices and stir and fry for a minute. Add the chickpeas to the pot, along with the potatoes, lime juice, reserved cooking liquid, salt and chopped tomato. Cook for another 5 - 10 minutes, stirring often.

To serve, ladle some of the chickpeas into a bowl, top with a tablespoon or two of yogurt, a slice of tomato and some parsley or cilantro.

Serves 4.