Ingredients
200 g chopped tomatoes
400 g chickpeas (cooked)
1 medium potato
100 ml oil
100 ml water
1 tsp cane sugar
1 tsp salt
Spices:
- Coriander leaves
- ground cinnamon
- cumin
- turmeric root
- aniseed
- chilli pepper
- black pepper
- sumac
- lovage
- fenugreek
- kala namak
- cloves
Preparation
Peel and quarter the potatoes, boil for approx. 20 minutes until soft and mash. Heat the oil in a pan, briefly fry the potato mixture, add the tomatoes, sweeten with cane sugar and cook for five minutes.
Rinse the chickpeas and add. Add the spices and simmer over a low heat for 20 minutes.
Add water and continue to simmer briefly (1 - 2 minutes). Finally, flavour with coriander leaves and a pinch of cinnamon. Add salt to taste.
Serve with rice or bread. Indian flatbread is a popular accompaniment.
Recipe by Antonin Klement (Utaty)