This simple vegan snack is packed full of flavour; and is a healthy and filling dish for any time of the day. The lime dressing and coriander bring a wonderful freshness to the potatoes, chickpeas and spices. Chickpeas are a great source of protein, and one of the earliest known legumes to be cultivated across South Asia and the Middle East.
Potatoes and Chickpeas in Lime Dressing (Alu Kabli)
- 450 g (1lb) waxy potatoes
- 400 g (14oz) can of chickpeas
- 10 ml (2 tsp) cumin seeds
- 5 ml (1 tsp) black peppercorns
- 1 red onion, finely chopped
- 2.5 ml (½ tsp) chilli powder
- 2.5 ml (½ tsp) garam masala
- 2.5 ml (½ tsp) salt, or to taste
- juice of 1 lime
- 30 ml (2 tbsp) chopped fresh coriander leaves
- lime wedges, to serve
Peel the potatoes and cut them into 1cm/½in cubes. Boil the potatoes in salted water for 10–15 minutes, until tender but firm. Drain and leave to cool.
Drain the chickpeas in a colander and rinse several times under cold running water. Drain well. Put them in a mixing bowl and add the potatoes.
Dry-roast the cumin and peppercorns in a small, heavy pan over a medium heat for about 1 minute, until they release their aroma. Remove the pan from the heat and leave the spices to cool, then crush them in a mortar and pestle or put them in a plastic bag and crush them with a rolling pin. Add the mixture to the potato and chickpeas.
Add the chopped onion, the chilli powder, garam masala, salt, lime juice and chopped fresh coriander. Mix together gently and serve, with lime wedges to squeeze over.
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Kavey Eats received a review copy of Indian Vegan & Vegetarian by Mridula Baljekar from publisher publisher Lorenz Books. Home cooked recipe photography, by Mr and Mrs NotLeafy.