Time: 35 min.
Complexity: easily
Servings: 6

Fried potatoes with chickpeas - a detailed recipe.

Ingredients:

• 700 g potatoes, peeled and cut into 1.5 cm pieces
• 1 can of chickpeas
• 3 tbsp (45 g) butter
• 2 cups fried onions
• 1 jalapeño pepper, cut into rings
• 1/2 cup Greek yogurt
• 2 tablespoons fresh lime juice
• 1/4 tsp cayenne pepper
• 1.5 tsp curry powder
• 1/4 cup chopped cilantro

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, chickpeas, onions, lime juice, chili pepper, jalapeno pepper, ground cayenne pepper, curry, cilantro

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Preparation:

Step 1
• Place the potatoes in a saucepan, cover with cold water, and add 2 teaspoons of salt. Bring to a boil and cook over medium heat until the potatoes begin to soften, 3 to 6 minutes. Reserve 1/2 cup of the cooking liquid and dry the potatoes on the stovetop.
Step 2
• Heat the butter in a large skillet. Add the potatoes and cook over medium-high heat, stirring occasionally, until golden brown, about 8 minutes. curry powder and cayenne pepper, stir and cook for another 30 seconds.
  
  Add chickpeas, 1 cup fried onion and 1/2 cup cooking liquid, season with salt, and cook for about 3 minutes.
Step 3
• Combine yogurt, cilantro, lime juice and 2 tablespoons of the cooking liquid in a bowl.
Step 4
• Divide the potatoes and chickpeas into portions. Top with the yogurt mixture. Then sprinkle with the remaining fried onions, jalapeño rings, and cilantro.

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