Curried Chickpeas, Crispy Purple potato Cake, Avocado

Curried Chickpeas, Crispy Purple Potato Cake, Avocados

This dish was inspired by color.

Curried Chickpeas

1 Tbsp coriander seeds, crushed in mortar and pestle
1 Tbsp cumin seeds, crushed
1 tbsp Mustard seeds, crushed
1 tsp cardamom, ground
2 bay leaves
1 tbsp curry powder
1 tbsp cayenne or chili powder
3 tbsp oil

3 cloves garlic, chopped
1/2 a large onion, chopped
1.5 cup cooked chickpeas
4 Tbsp tomato paste
1 fresh tomato, chopped
salt + pepper to taste


Heat oil in pan. Add all the spices and fry for about 2 minutes. This shit will be fragrant as fuck.
Next, add tomato paste. Cook for about 5 minutes, over about medium heat. Add fresh tomatoes, chopped garlic, and onion. Cook for about 5 minutes. Add chickpeas. Mush up about a third of the chickpeas. This gives the curry some body.

Purple Potato Cake

2 scallions, minced
about 5 small purple potatoes, grated
2 cloves garlic, minced
salt + pepper
2 tbsp flour
oil for frying

Mix together everything. Form into hashbrown-ish cakes. Fry over medium heat until crispy. Flip and do the same to the other side.

Serve atop chickpea curry. Take half an avocado, scoop it out, slice it, fan it on top.

Garnish with cilantro.