Spicy chickpeas with potatoes

From At Home With Madhur Jaffrey. I found it fairly bland, but that’s undoubtedly because I didn’t use a really spicy cayenne. The boys LOVED it.

2 T ground coriander
2 t cumin
1/2 t cayenne
1/2 t turmeric
4 T olive/canola oil
1/2 C finely chopped red onions or shallots
2 t finely grated peeled fresh ginger (I used a microplane, as Jaffrey suggested. Not easy even then, but easier.)
2 cloves crushed garlic
1 C finely chopped tomatoes
3 3/4 C drained chickpeas (she says 2 15-oz cans, reserving the water; I cooked them from dried.)
1 1/2 C chickpea-cooking water, or regular water
2 medium boiling potatoes (5-6 oz), cut into 3/4-inch dice
1 t salt

Mix coriander, cumin, cayenne, turmeric, and 3 T water in a small bowl.

Put oil in a med pan over med heat. When hot, add onions; stir and fry for 3-4 minutes until lightly browned. Add ginger and garlic. Stir for a minute. Add spice mixture from small bowl. Stir for a few seconds. Add tomatoes. Stir & cook for ~3 minutes, until the tomatoes have softened. Add chickpeas and pan liquid; then add potatoes and salt. Bring to boil, cover, turn heat to low, and simmer until potatoes are tender (~15-20 minutes)