Chana-Bateta, or Chickpeas and Potatoes is a classic Gujarati recipe and a wonderful accompaniment to a Gujarati Thali. This is another one of Gujarats most popular recipes. I think it’s because chickpeas are such a fantastic ingredient, with their lovely nutty flavour they are used widely across all parts of Gujarat and India. They have a good source of zinc and protein and this recipe is a firm favourite and is really hearty – the perfect winter warmer.
Chana-Bateta Nu Shak (Chickpea and Potato Curry)
Ingredients
1 small red onion (optional)
1 teaspoon cumin seeds
pinch of asafetida
4 medium tomatoes
2 medium potatoes
300gs dry chickpeas OR 1 1/2 canned chickpeas (I used fresh which I soaked overnight which doubled in size)
1 1/2 teaspoon red chilli powder
1 1/2 teaspoon garama-masala powder
1 1/2 teaspoon cumin-coriander powder
1 teaspoon turmeric
1 1/2 teaspoon salt or to taste
10gs jaggery (optional)
1 1/2 tablespoons sunflower oil
Method
- Soak chickpeas in cold water overnight. In a pressure cooker, cook the chickpeas in 2 1/2 cups of water until soft but has retained their shape. Drain, wash and set aside. If you are using canned chickpeas, wash thoroughly under warm water and set aside
- Prepare other ingredients. Chop potatoes, tomatoes and onions and set aside
- Heat oil in non-stick pan, add cumin seeds and asafetida. Simmer until aroma has cleared
- Add chopped onion and sauté until brown (optional, omit this step if you do not want to add onions)
Cumin and onions in sunflower oil - Add chopped tomatoes and sweat them at medium heat, stirring regularly to avoid sticking or burning. Continue until tomatoes are reduced in size
Chopped tomatoes 
Sweated chopped tomatoes - Add potatoes and chickpeas and combine well with the tomato onion mixture well
Chickpeas and potatoes added - Add spices and salt to taste. Mix well
Spices and salt added 
Spices combined well with chickpeas and potatoes - Add 1 cup of water and allow to simmer at low heat until potatoes are cooked
Water added
Best Wishes,
Krishna
