Potatoes and chickpeas in lime dressing

Name: Potatoes and chickpeas in lime dressing
Yield: Serves 4
Cuisine: India
Ingredients: 2.5 ml/½ tsp garam masala; 2.5 ml/½ tsp salt, or to taste; juice of 1 lime; 30 ml/2 tbsp fresh coriander (cilantro) leaves, chopped; 5 ml/1 tsp black peppercorns; 10 ml/2 tsp cumin seeds; 2.5 ml/½ tsp chilli powder; 1 red onion, finely chopped; 450 g/1 lb waxy potatoes; 400 g/14 oz canned chickpeas, or 400 g/14 oz dried chickpeas, soaked in water overnight; 400 g/14 oz canned chickpeas, or 400 g/14 oz dried chickpeas, soaked in water overnight

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

There is no cooking involved in making this dish, Alu Kabli, except boiling some potatoes, and it makes great use of storecupboard ingredients. It can be eaten as an irresistible snack, which is enjoyed in West Bengal at any time of the day, and it is also ideal as an appetizer or as part of a buffet party menu.

Ingredients

450 g/1 lb waxy potatoes
400 g/14

Asia
India
East India
Starter
Snack
Vegan
Gluten-free

Method

Peel the potatoes and cut them into 1cm/½ in cubes.
Boil the potatoes in a pan of salted water for about 10 minutes, until tender, but firm. Drain and leave to cool.
Drain the chickpeas in a sieve (strainer) and rinse