8Elements Perfect Indian Cuisine

Grilled Sandwich Served with sweet potato fries With a garlic spread, mint sauce, onion, cilantro, spices, cheese & your choice of stuffing

Grilled Sandwich Served with sweet potato fries With a garlic spread, mint sauce, onion, cilantro, spices, cheese & your choice of stuffing

Chickpea and Potato Stew Ingredients Makes 6 servings, 1 1/4 cups each... 1 tablespoon extra-virgin olive oil 3 large onions (coarsely chopped) (4 cups) 4 cloves garlic (minced) 1 teaspoon cumin seed 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/4 teaspoon cardamom 1/8 teaspoon cayenne pepper Curry powder to taste 1 pound new potatoes, scrubbed and quartered 1 1/2 cups water 1/2 teaspoon salt 1 19-ounce can chickpeas (rinsed) 1 14-ounce can crushed tomatoes, preferably fire-roasted 3/4 cup chopped fresh cilantro 3/4 cup low-fat or fat-free plain Greek yogurt (optional) Directions Step 1: Chop all your veggies. Heat oil in a Dutch oven (or a large pot) over medium heat. Step 2: Add onions to the pot and cook, stirring often, until fragrant and beginning to brown, for 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add cumin seed, ground cumin, coriander, cinnamon, cardamom and cayenne; cook, stirring, until fragrant, 30 to 60 seconds. Add potatoes, water and salt; bring to a simmer. Cover and cook for 10 minutes. Add chickpeas and tomatoes; stir to combine. Step 3: Bring the stew to a simmer. Reduce heat to low and simmer, partially covered, stirring occasionally and adding 1/2 cup water, if needed, until the potatoes are tender, 30 to 35 minutes. Stir in cilantro. It's ready to be served!

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