120 minutes
A flavorful curry dish made with chickpeas, potatoes, fennel, and a zesty cilantro drizzle.
Dried Chickpeas, soaked overnight with kosher salt
cups
tablespoons
Bay Leaf
each
each
Garlic Clove, 3 halved, 2 minced
each
Dried Red Chile
each
Coarse Sea Salt
to taste
Yukon Gold Potatoes, peeled and cut into ½-inch cubes
0 lb
tablespoons
to taste
Turmeric Powder
teaspoons
Coriander Seeds
teaspoons
Cumin Seeds
teaspoons
Fenugreek Seeds
teaspoons
Brown Mustard Seeds
teaspoons
teaspoons
each
Fennel Bulb, trimmed, quartered, cored, finely chopped (fronds reserved)
0 oz
Habanero Chile, seeded minced
teaspoons
tablespoons
cups
cups
Cilantro Sauce
to taste
Cilantro, chopped
cups
Lime Juice, fresh
to taste
1. Preheat Oven and Prepare Chickpeas
Preheat your oven to 450°F and line a baking sheet with parchment paper. While the oven is heating, drain the chickpeas that soaked overnight and place them in a medium saucepan or Dutch oven. Add enough water to cover the chickpeas, along with a bay leaf, half a large white onion, three halved garlic cloves, a dried red chile, and 1 tablespoon of kosher salt. Bring this to a boil and let it simmer for about 45 minutes to an hour, until the chickpeas are tender. Once done, drain the chickpeas and discard the bay leaf, onion, garlic, and chile.
2. Roast Potatoes
In a large bowl, toss the peeled and cubed Yukon gold potatoes with 1 tablespoon of extra-virgin olive oil, 0.5 teaspoon of coarse sea salt, and a few grinds of freshly ground white pepper. Spread the potatoes out on the prepared baking sheet and roast them in the oven for 25 to 30 minutes, or until they are golden and crispy.
3. Toast Spices
While the potatoes are roasting, toast the ground turmeric, coriander seeds, cumin seeds, fenugreek seeds, brown mustard seeds, ground cinnamon, and a whole clove in a small skillet over medium heat for about 1 minute until fragrant.
4. Sauté Fennel Mixture
In the same pot used for the chickpeas, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the finely chopped fennel bulb and sauté for 4 to 5 minutes until it starts to soften. Then, add the minced garlic and habanero chile, cooking for another 3 to 4 minutes until fragrant.
5. Combine Ingredients and Simmer
Stir the spice blend into the pot with the fennel mixture and cook for about 2 minutes to combine. Add the tomato paste, vegetable stock, cashew cream, roasted potatoes, and cooked chickpeas. Bring everything to a simmer and let it cook for about 20 minutes, allowing the flavors to meld and the curry to thicken.
6. Serve and Garnish
To serve, ladle the curry into bowls and drizzle with cilantro sauce. Garnish with chopped fresh cilantro leaves and a few whole cilantro leaves for a burst of freshness. Finish with a squeeze of fresh lime juice to brighten the flavors.
Introduce a dollop of coconut milk, Greek yogurt, or even a swirl of tahini to the curry for a creamier texture and a subtle taste variation.
Instead of a traditional curry powder, try using a different spice blend for a subtle shift in flavor. Consider a Moroccan ras el hanout, Ethiopian berbere, or a homemade blend featuring a different lead spice, such as star anise or cardamom.
Replace some of the potatoes with sweet potatoes, turnips, or parsnips to play with different root vegetable flavors and textures.
While cilantro offers a bright and fresh touch, you could replace it with flat-leaf parsley, dill, or a combination of mint and basil for the drizzle.
While chickpeas are a staple in this dish, you can experiment with other legumes like lentils, cannellini beans, or black-eyed peas.
Comments (0)