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Aloo Chana (Chickpeas and Potatoes)

Recipe by Manjit Biant, presented at the Club on 3 February 1999.

Serves 4

Heat oil, throw a few cumin seeds in to test temperature, fry onions and garlic until soft and brown (but not burnt). Add tomatoes, spices and salt and stir. Then add puree. Add chickpeas and potato and cook until potato is tender. Tasty when sat a while to absorb flavours. Delicious served with pitta bread and salad.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.

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Oxford Healthy Living Supper Club - http://www.ivu.org/hlsc/
This page added 6 Feb 1999 (last altered 29 Mar 2001) - comments and questions to Kake L Pugh (kake@earth.li).