Potato and Chickpea Breakfast Bomb

Name: Potato and Chickpea Breakfast Bomb
Yield: Serves 4–6
Cuisine: Tibetan
Ingredients: ¼ teaspoon turmeric; 1–2 fresh green chillies, thinly sliced, seeds removed; ½ teaspoon cumin seeds; 2 tablespoons cooking oil; 3 tomatoes, diced; 400 g (14 oz) cooked chickpeas – tinned or cooked from dried; 2 white potatoes, about 350 g (12 oz), washed but not peeled, diced; 1 large garlic clove, finely chopped; 1 teaspoon salt; ½ red onion, finely chopped; Chopped coriander (cilantro), to garnish – optional

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste Tibet

By Julie Kleeman and Yeshi Jampa

Published 2022

About

This is such a comforting dish, and it makes the best of all hangover cures. The contrast between textures results in a taste explosion – a bomb, you might say. If you want the dish to have a more curry-like consistency, add a little boiling water during the latter stages of cooking.

It’s worth cooking a batch of dried chickpeas for this (any leftover will keep for up to four days in the fridge, or a few months in the freezer). They need to be soaked overnight first – but don’t worr