Spicy Chickpeas and Potatoes

I haven't been a big fan of Indian food, but over the past few years have been slowly acquiring a taste for it. I don't like spicy food as a general rule, preferring the spice toned down a bit. I am always amazed when dining at our local Thai restaurant and two of my kids order their dishes highly spiced, when I go for the level just above no spice. So Indian food is another new adventure for me.

Spicy Chickpeas and Potatoes

2 c. water
1 bay leaf
1 can of chickpeas/garbanzo beans, drained
Olive oil
1 t. ground coriander
1/2 t. cumin
1 t. ginger
2 cloves garlic, minced
1 t. turmeric
Half an onion, chopped
3-5 potatoes, peeled and cubed
2 c. chopped tomatoes
Cilantro

Bring the water and bay leaf to a boil, and add the garbanzo beans. Boil for about 5 minutes, then drain, but retain, the water. Saute the spices and onion until the onion is tender. Add the potatoes and the tomatoes, bring to a boil, cover and reduce to simmer. After about 20 minutes (or until potatoes are soft), add a couple of tablespoons of the reserved garbanzo water and a handful of chopped, fresh cilantro. Cook until the the liquid becomes gravy like. Salt to taste. Serve. Enjoy!

Personally, I found this just a tad too spicy for me, but my kids liked it. Next time I will tone down the spices a bit.

Greek Wrap

Have you ever looked at cookbooks from the 60s or 70s, maybe the 80s and seen recipes labeled Mexican or Chinese, and you know there is NO way the recipe is even remotely authentic? You've had authentic Mexican or Chinese food and you are just slightly offended that the author is trying to pass off their concoction as something other than it is?

Well, that is probably the case with this recipe. (Sorry!) I only named it Greek because it reminds me a teeny bit of a gyro.

Greek Wrap

2 cans garbanzo beans (or 4 c. cooked from dried)
3 cloves garlic, minced
1 t. coriander (that's cilantro to the rest of us)
1 t. cumin
2 t. dried parsley or 1 T. chopped fresh parsley
Whole wheat flour tortillas
Shredded lettuce, chopped tomatoes, chopped cucumber, chopped green onion, plain vegan yogurt

In a pot, add the garbanzo beans, garlic, coriander, cumin and parsley. Cook until heated through. Use a potato masher and mash the bean mixture slightly. You want it a little chunky. On the flour tortilla, layer the shredded lettuce, tomatoes, cucumber, green onion and a dab of yogurt. Add a spoonful of the beans on top. Roll up. Eat!

I actually mixed the tomatoes, cucumber, green onion and yogurt together and served it that way.

I tend to cook at night and have to use a flash, so it washed out the photos, but you can get an idea of what it might look like.