- 2 tablespoons. olive oil
- 4 cloves garlic, minced
- 1/2 large red or white onion (or 4 shallots, or a combination of onion & shallots), diced
- 6 potatoes, scrubbed but not peeled, and diced into bite-sized cubes (about 2cm or 3/4″)
- 3 (540 mL/ 19 oz) cans chickpeas
- 2 heaping tablespoons curry powder
- 1 big pinch dried red chili flakes (or a few shakes of hot sauce, Tabasco is great here)
- 2 cups water
- Salt, to taste
- In a large thick-bottomed pot over medium-low heat, sweat olive oil, garlic and onions until translucent (about 5 minutes). Add potatoes, cover the pot with a lid, and cook until potatoes are fork-tender (about 15-20 minutes).
- In a glass or mug, combine curry powder & chili flakes with 1 c. water and mix well.
- Add the chickpeas, curry powder mixture, and extra water to the potatoes. Stir well to evenly cover the potatoes and chickpeas with the curry mixture.
- Cook over medium heat until there is no extra liquid in the curry. You will need to stir frequently (every 5 minutes or so) to avoid burning curry on the bottom of the pot. Season with a sprinkle of salt.
This takes a long time. Allow at least an hour.