Chickpea Curry

Saturday June 11

Or chickpeas redux. We were determined to beat the little bastards, so the same batch but re-slow-cooked until they surrendered. The curry, too, was seat of the pants (and you know how painful that can be), with coriander, cumin, less powdered ginger, turmeric, and chimayo chile, with a shot of madras curry powder.  Onions, then spices, then garlic, then chickpea liquid, then chickpeas, and then cubed yukon gold potatoes. 
Served with a raita of cucumber and mint and salt and yogurt.