Chickpeas, Potatoes (or Parsnip) and Tomatoes

  • Title: Devanna, Chickpeas, Potatoes (or Parsnip) and Tomatoes.
  • Author: Arvindus.
  • Publisher: Arvindus.
  • Copyright: Arvindus, 2022, all rights reserved.
  • Index: 202205311.
  • Edition: html, first edition.


The ingredients are fit for about two portions.

  • 1 Cup chickpeas.
  • 1-2 Potatoes (or 1 parsnip).
  • 1-2 Tomatoes.
  • 2 Spoons ghī or sesame oil.
  • ¼ Teaspoon cumin powder.
  • ½ Teaspoon tumeric powder.
  • ½ Teaspoon coriander powder.
  • 3 Teaspoons dried grated coconut.
  • ¼ Teaspoon garam masala.
  • ¼ Cup water.
  • ¾ Teaspoon salt.


  • Soak the chickpeas for about 12 hours and drain them.
  • Cook the chickpeas in fresh water until done. Drain them and keep them on a very low flame warm without burning.
  • Cut the potatoes (or parsnip) into cubes and the tomatoes in pieces.
  • Heat the ghī / sesame oil.
  • Add the cumin, tumeric and coriander and fry them for a few moments.
  • Add the potatoes (or parsnip) and fry them (or it) for a few moments.
  • Add the tomatoes, water, coconut and garam masala and cook untill the potatoes (or parsnip) and tomatoes are done.
  • Add the chickpeas and stir.
  • Put the heat low, add the salt and stir.