Name: Kadai Chole – Spiced Chickpeas and Potatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1 tbsp fresh ginger ((chopped)); 5 cloves of garlic; 2 tsp coriander powder; 1/2 tsp ground cumin; 1 hot green chili (, divided); 1 tsp paprika; 1 tsp oil; 1 cinnamon stick; 1 bay leaf; 2 tomatoes (, chopped(1.5 cups)); 15 oz can of chickpeas, drained (or 1.5 cups cooked chickpeas); 1 small potato ((cubed)); 1/2 tsp salt; 1/2 green bell pepper ((thinly sliced)); 1/2 tsp minced ginger; 1/4 tsp smoked paprika ((or more, to taste)); 1/2 tsp ground coriander; 1/2 tsp garam masala; 1 tsp lemon juice; sliced onion, tomato, cayenne, cilantro, lemon juice for garnish

Kadai is a wok like vessel often used to make quick Indian stir fries or dryish curries. There are various types of Kadais. Kadai spicing is also its own category and you might find kadai masala(kadai spice blend) in stores.

For this chickpea curry, its a simple tomato ginger garlic sauce spiced with whole and ground spices cooked over high heat. You can use an Indian Kadai or a skillet of choice. Then simmered with cooked chickpeas and veggies. The sauce can be made more saucy/curry with water/coconut milk or dryer by simmering longer. Kadai dishes are often paired with good amounts of raw onion, green chili and lemon juice for garnish. Serve with flatbreads or rice/grains. Use the dryer version in wraps!

You can use other other cooked beans here such as black eyed peas, brown chickpeas, or kidney beans and other veggies of choice. Lets make some kadai Chana masala! Many ways to use some chickpeas in various Indian curries. Which one is your favorite?