Spiced Chickpeas and Potatoes

Have you heard of Panch Phoron before? These Bangladeshi spices, which is similar to five spice, can be used to make spiced chickpeas. These spices can turn a plain can of chickpeas into an exciting new meal. If you can’t find this spice mix at your supermarket, it is available on amazon!

Spiced Chickpeas and Potatoes

With Panch Phoron spices

Recipe

Ingredients

• 1 tbsp olive oil

• 1 can chickpeas

• 2 medium potatoes, cubed

• 1 sweet onion, sliced

• 2 cloves of garlic, minced

• 1/2 tsp turmeric

• 2 tbsp of Panch Phoron

• 1/2 cup water

• salt and pepper, to taste

Steps

1. Toast the Panch Phoron on a skillet over medium heat for ~ 5 minutes, until the spices start to turn golden and become fragrant. Remove the spices from heat, and grind in a spice grinder, mortar and pestle, or on a cutting board with a heavy bottomed mug.

2. Add olive oil to the pan, and turn the heat to low. Add the onion, and allow to caramelize for 15-20 minutes, stirring occasionally.

3. Turn the heat to medium, and add the potatoes, chickpeas, garlic, Panch Phoron, turmeric, salt, and pepper to the pan along with the onions.

4. Add the water gradually, to prevent the potatoes from burning on the bottom of the pan.

5. Cook together until the potatoes are tender, ~15 minutes.

   -Serve plain, or with rice.