Chickpea and Potato Curry, Caribbean Style

Page 33

(1 review)

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Really tasty and easy!

(The ingredient list here has one of my recipe pet peeves: potatoes to be cut into 1"x3/4" chunks. What's the third dimension? 3/4"? 1"? 2"?)

I forgot to soak the chickpeas, so used some I had cooked and frozen a while ago. No problem. I used water for the missing cooking liquid.

The recipe calls for 2tsp salt. I used 1-1/2tsp and we thought it was borderline too salty. Next time I'll use on 1tsp salt total.

Just before adding the amchar masala, I mashed the potatoes a bit with a potato masher.

The recipe says it serves 4 to 6; 2 to 3 is more like it, and 3 only with some side dishes. (I served as a one-dish dinner with some flour tortillas for mopping up.)

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