for 6 servings
2 tablespoons of canola oil
½ medium white onion, diced
2 cloves of garlic, chopped
2 tablespoons of curry powder, mixed with 2 tablespoons of cold water
2 cups vegetable broth (480 ml), or water, divided
1.3 kg potatoes, cut into cubes
½ cup fresh onion (50 g), chopped
2 teaspoons fresh parsley, chopped
pepper, to taste
15 oz. chickpeas (425 g), 2 cans, drained and rinsed
1 tablespoon ghee, mixed with 1 tablespoon flour
Heat the oil in a large pot over medium-high heat and add the onion and garlic. Sauté until tender, about 2-3 minutes.
Add the curry powder mixture to the pot.
Add half of the vegetable stock and the potatoes and stir to mix.
Add the green onions and parsley. Season with pepper. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes.
Add the chickpeas and the rest of the vegetable stock and stir.
Add the ghee and flour mixture to the pot and stir to incorporate.
Cook over medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes.