chana masala, you will most likely love aloo chole. Aloo Chole is an Indian chickpea dish in a rich gravy-like stew with potatoes. While not a traditional version, my version caters more to what I had in the pantry and what I thought would taste great in the dish.
Chickpeas, spinach and potato slow simmered in a spicy coconut gravy with fresh cilantro.
1 large russet potato, small dice
2 tbl coconut oil
1 shallot, small dice
1 anaheim pepper, seeded, thinly sliced
1 medium russet potato, skin on, medium dice
1 tbl ground coriander
2 tsp cumin
2 tsp paprika
1 tsp turmeric
1 tsp salt
1 tsp ground ginger
1 tsp garlic powder
1 tsp chili powder
1/4 tsp pepper
1-15oz can chickpeas, drained
1 cup coconut milk
1/4 cup chopped, fresh cilantro
2 cups loosely packed baby spinach leaves
Combine the large russet potato in a pot with cold, salted water and bring to a boil. Cook until tender then drain and mash. Set aside.
In a large pan, heat the coconut oil and saute the shallots and pepper over medium-high heat for 5 minutes. Add the medium-diced potato and all of the spices. Cook for 5 more minutes to toast the spices. Add the chickpeas and coconut milk and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Add the cilantro and spinach and cover again. Cook for 5 minutes more or until the potato is fully cooked through and the spinach has wilted completely.
Stir in the reserved mashed potato and serve.