Spicy Black Chickpea and Potato Curry

Instructions

1. 1

   Soak the black chickpeas in water overnight or for at least 8 hours.

2. 2

   Drain and rinse the chickpeas, then set them aside.

3. 3

   Peel and dice the potatoes into small cubes.

4. 4

   Finely chop the onions and tomatoes.

5. 5

   Heat the vegetable oil in a large pan over medium heat.

6. 6

   Add the chopped onions to the pan and sauté until they become translucent.

7. 7

   Add the chopped tomatoes and cook until they soften.

8. 8

   Stir in the masala and red chili powder, cooking for another minute.

9. 9

   Add the diced potatoes and soaked chickpeas to the pan, stirring well to coat them with the spices.

10. 10

    Pour in enough water to cover the chickpeas and potatoes, then add the salt.

11. 11

    Bring the mixture to a boil, then reduce the heat to low and cover the pan.

12. 12

    Simmer for 30-40 minutes, or until the chickpeas and potatoes are tender.

13. 13

    Adjust seasoning if necessary and serve hot.