Serves: 4

Zaafran used to be one of Sydney’s best Indian restaurants. My best mate Giles and I would often go there for lunch, overlooking Darling Harbour and the city.

As Darling Harbour (now demolished) slowly merged from a stylish shopping centre and destination to a tourist trap full of ugg boot and opal sellers, Giles and I stopped visiting. Though what great memories and food: nothing beats a midweek lunch and a bottle of cold white.

This is the second Vikrant Kapoor recipe I have cooked. The first was this tremendous barramundi, something that was simply 5-star.

This chickpea curry’s simplicity is deceptive. The clarity of the flavours is just awesome and it was just a perfect side to this Pushpesh Pant Chicken with Fenugreek Leaves.

Arguably, it was much more than a side. Brilliant.

Ingredients

1 large potato, unpeeled
1 tbsp ghee
1 large onion, chopped
1 large tomato, puréed
2 tsp ginger garlic paste
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp chilli powder
450gm canned chickpeas, drained
1 tsp salt
Coriander leaves, to garnish

Method

1. Cook the potato in a pan of boiling water for about 10 minutes or until tender. Drain and allow to cool, then peel and cut into cubes. Set aside.
2. Heat the ghee in a frying pan, add the onion, tomato, ginger garlic paste, cumin, coriander, turmeric and chilli powder and cook for 2 minutes. Add the potatoes and chickpeas and 1/2 c lukewarm water and cook for 5 minutes or until hot. Garnish with coriander.