Old MacDonald's Potato Box Recipes
Bengali Chickpea Stew With Potatoes And Tamarind Ingredients 2 small eggs, boiled and shelled (see instructions, below) 3 small potatoes, cooked and cut into 1/2 inch pieces (see instructions, below) 2 tsp. tamarind concentrate softened and diluted in 1/4 cup water vegetable or olive oil for cooking 1/2 onion diced 1/2 - 1 tsp cayenne pepper (depending on desired heat) 1/2 tsp jeera (cumin) 1 large can chickpeas, unsalted 1/2 tsp salt 1/4 onion very thinly sliced 1-2 serrano chilis thinly sliced (add depending on desired heat) 1/4 cucumber, cored and seeded and very thinly sliced sprigs of fresh cilantro Directions cook eggs 20 minutes in boiling water. shell and slice when cool. set aside. Cook diced potatoes 10 minutes in boiling water (can be added to same pot as eggs to save stove top space). set aside. saute onions with cayenne pepper and jeera in a pot in cooking oil over medium-high heat until transparent. pour in chickpeas with 1/2 can of water and salt. allow to come to a boil, then put on low to simmer until water is almost absorbed (10 minutes). turn off heat. add tamarind mixture, mix in egg and potato. when stew has cooled slightly, add thinly sliced raw onion, chilis, cucumber and cilantro. mix well. serve and enjoy!

Old MacDonald's Potato Box Recipes

Bengali Chickpea Stew With Potatoes And Tamarind

Ingredients

2 small eggs, boiled and shelled (see instructions, below)
3 small potatoes, cooked and cut into 1/2 inch pieces (see instructions, below)
2 tsp. tamarind concentrate softened and diluted in 1/4 cup water
vegetable or olive oil for cooking
1/2 onion diced
1/2 - 1 tsp cayenne pepper (depending on desired heat)
1/2 tsp jeera (cumin)
1 large can chickpeas, unsalted
1/2 tsp salt
1/4 onion very thinly sliced
1-2 serrano chilis thinly sliced (add depending on desired heat)
1/4 cucumber, cored and seeded and very thinly sliced
sprigs of fresh cilantro

Directions

cook eggs 20 minutes in boiling water. shell and slice when cool. set aside.
Cook diced potatoes 10 minutes in boiling water (can be added to same pot as eggs to save stove top space). set aside.
saute onions with cayenne pepper and jeera in a pot in cooking oil over medium-high heat until transparent. pour in chickpeas with 1/2 can of water and salt. allow to come to a boil, then put on low to simmer until water is almost absorbed (10 minutes). turn off heat. add tamarind mixture, mix in egg and potato. when stew has cooled slightly, add thinly sliced raw onion, chilis, cucumber and cilantro. mix well. serve and enjoy!