Chickpeas in a tomato sauce are served over pan-fried potato cakes.
Potato Cakes
| 900 g | Potatoes, peeled and quartered |
| 1 to taste | Salt |
| 1 tsp | Ground cumin |
| 1 tsp | Ground coriander |
| 1 tsp | Turmeric |
| 1 tsp | Garam masala |
| ⅓ cup | Breadcrumbs |
| 1 to fry | Oil |
Ragada
| 5 Tbsp | Canola oil |
| 1 | Onion, diced |
| 1 clove | Garlic, minced |
| 1 | Green chilli, minced |
| 2 tsp | Fresh ginger |
| 1 tsp | Turmeric |
| 1 Tbsp | Red curry paste |
| 1 Tbsp | Garam masala |
| 1 tsp | Ground cumin |
| 1 pinch | Cayenne pepper |
| 2 cups | Vegetable stock |
| 1 can | Crushed tomatoes |
| 1 can | Chickpeas, drained and rinsed |
| 1 cup | Greek yoghurt |
| 2 Tbsp | Fresh coriander, chopped |
| 1 to taste | Salt |
Directions
1 Place potatoes in a medium pot and cover with water by 5cm. Season with salt and pepper and bring to a boil. Cook until the potatoes are tender (20-30 minutes).
2 Drain potatoes very well and transfer to a large bowl. Mash them with a fork or potato masher until mostly smooth. Stir in cumin, coriander, turmeric and garam masala and season with salt. Add the breadcrumbs and mix to combine. Form into eight patties. Cover and refrigerate patties.
3 In a large saute pan, heat oil over medium heat. Add the onion and saute until translucent (three to four minutes). Add the garlic, chilli and ginger and saute for about one minute, until fragrant. Add the curry paste, garam masala, turmeric, cumin and cayenne, and stir until slightly toasted (about 30 seconds).
4 Add the tomatoes and cook for about five minutes until they dissolve. Add the stock and bring to a simmer. Cook for eight to 10 minutes, until slightly reduced and thick.
5 Stir in chickpeas, yoghurt and coriander and cook for about five minutes until heated through. Season with salt.
6 Place two potato cakes on each plate and top with chickpea sauce. Garnish with red onion and coriander, if desired.
