Chips with chickpeas

Chickpea Chips – A Detailed recipe cooking. Photo of the dish: Эндрю МакколTime: 35 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 700 gr. potatoes, peel and cut into 1.5 cm. pieces
• 1 can of chickpea
• 3 tbsp. l (45 gr.) Butter
• 2 tbsp. fried onions
• 1 jalapeno pepper, cut into rings
• 1/2 tbsp. greek yogurt
• 2 tbsp. l fresh lime juice
• 1/4 tsp cayenne pepper
• 1.5 tsp curry powder
• 1/4 Art. chopped cilantro

Recipes with similar ingredients: potatoes, chickpeas, onions, lime juice, chili pepper, jalapeno pepper, ground cayenne pepper, curry cilantro

Recipe preparation:

1. Put the potatoes in a pan, pour cold water, so so that water covers the potatoes, add 2 tsp. salt. Bring to a boil and cook over medium heat until potatoes will not begin to soften, 3 – 6 min. Leave 1/2 tbsp. liquid from the preparation, dry the potatoes on the stove.
2. Heat the butter in a large pan. Pour potatoes and fry at moderate heat, stirring occasionally, until golden color, approximately 8 min. Add curry powder and Cayenne pepper, mix and cook for another 30 seconds. Add chickpeas, 1 Art. fried onions and 1/2 tbsp. liquids from cooking, salt, fry for about 3 minutes.
3. Stir in a bowl of yogurt, cilantro, lime juice and 2 tbsp. l liquids from cooking.
4. Divide the potatoes with chickpeas into portions. Top with a mixture of yogurt. Then sprinkle with the remaining fried onions, pepper rings jalapenos and cilantro.