Spiced chickpeas with tomatoes & potatoes
1 medium, peeled and cut into 1⁄2-inch cubes
¼ cup(s), red variety, picked over, rinsed, and drained
1 medium, chopped
1 small, seeded and chopped
1 tsp, or other brand
1 pound(s), chopped
15½ oz, rinsed and drained
1 Tbsp, peeled and minced
2 medium clove(s), minced
2 Tbsp, fresh, chopped
- Bring a medium saucepan of lightly salted water to a boil. Add the potato and cook until fork-tender, about 7 minutes; remove with a slotted spoon and set aside, reserving the cooking liquid.
- Add the lentils to the same saucepan and return to a boil. Cook until the lentils are tender, 8 – 10 minutes; drain and set aside.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, jalapeño, garam masala, and cumin. Cook, stirring frequently, until the onion begins to soften, 3 – 4 minutes. Stir in the potato, tomatoes, chickpeas, ginger, and garlic; cook, stirring occasionally, until the tomatoes soften, 4 – 5 minutes. Stir in the lentils and cook until heated through. Remove from the heat and stir in the cilantro. Yields 1 cup per serving.