Updated: Sep 14, 2020
*dried, soaked overnight, drain, cover with water in a pot-simmer for 1hr./ drain.
*can, drain (quick alternative)
3 cloves of garlic, finely chopped
1 yellow onion, chopped
3 tbsp. chopped cilantro
3 or 4 tbsp of curry powder (find at Asian or Caribbean market)
1/2 tbsp turmeric
3 or 4 potatoes cut in chucks
1/4 c. canola oil
cayenne pepper to taste
salt to taste
In a heavy large pot on medium heat, add the curry and turmeric and stir until the aroma starts to rise.
Add the onions , garlic and potatoes and stir to coat while allowing it to cook for about 5 minutes.
Dump the chickpeas in and add water to barely cover and bring to a slight boil. Stir and lightly season with salt and cayenne pepper.
Check the potatoes for tenderness after about 15-20 min., taste for seasoning and add the cilantro.
Serve with rice and Enjoy!