Save Recipe Print

Ingredients

Directions

1. Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.

2. Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.

3. Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.

4. Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.

Photograph by Andrew Mccaul

Categories:

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Chickpea Curry with Rice

Recipe courtesy of Ree Drummond

Crispy Chickpeas

Recipe courtesy of Giada De Laurentiis

Chickpea Salad

Recipe courtesy of Rachael Ray

Chickpea Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Moroccan Spiced Chickpea Soup

Recipe courtesy of Dave Lieberman

Pasta e Fagioli with Chickpeas

Recipe courtesy of Food Network Kitchen

Coconut Curry Shrimp

Recipe courtesy of Ree Drummond

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Curried Carrot Soup

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword