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Stir-Fried Curried Chickpeas with Two-Tone Potatoes

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Makes 4 servings 1x

Time 30 minutes

In How to Cook Everything Fast, recipe directions are separated into “prep” and “cook.” Here, we’ve made that distinction with italics for prep-work and plain text for cooking. This reflects the most efficient order and timing of tasks.

Units Scale

Ingredients

  • 4 tablespoons good-quality vegetable oil
  • 3 1/2 cups cooked or canned chickpeas (two 15-ounce cans)
  • 12 ounces russet or Yukon Gold potatoes
  • 12 ounces sweet potatoes
  • 2 cloves garlic
  • 1 inch fresh ginger
  • 1 tablespoon curry powder
  • Salt and pepper
  • 1 bunch fresh cilantro
  • 2 limes

Instructions

  1. Put 2 tablespoons vegetable oil in a large skillet over medium-high heat.
  2. If you’re using canned chickpeas, rinse and drain them.
  3. Add the chickpeas to the skillet and cook, stirring or shaking the pan occasionally, until they are golden and crisp, 10 to 15 minutes.
  4. Trim and scrub the potatoes; trim and peel the sweet potatoes. Shred both in a food processor with a grating disk or by hand with a box grater.
    Peel 2 cloves garlic and 1 inch ginger; chop them together.
  5. When the chickpeas are golden and crisp, add 1 tablespoon curry powder and a sprinkle of salt and pepper. Cook, stirring, until the curry powder is fragrant, a minute or two. Transfer the chickpeas to a plate.
  6. Add 2 tablespoons vegetable oil to the skillet along with the garlic and ginger. Cook, stirring, until they’re fragrant, 30 seconds to 1 minute.
  7. Add the shredded potatoes and sweet potatoes, stirring them around to coat in whatever curry powder was left behind. Cook, stirring occasionally, until the vegetables are tender and lightly browned, 8 to 12 minutes.
  8. Chop 1 cup cilantro leaves and tender stems.
    Cut the limes into wedges.
  9. When the vegetables are ready, stir in the cilantro and the chickpeas. Taste and adjust the seasoning, and serve with the lime wedges.

— Recipe from How to Cook Everything Fast