Chili Garlic Vinegar Chickpeas with Crispy Potato Strips

Discover Chili Garlic Vinegar Chickpeas with Crispy Potato Strips. Review the available recipe details and open the credited original source for the complete preparation method.

• 2 teaspoons oil ↔ Sustituir
• 1/2 teaspoon mustard seeds ↔ Sustituir
• 1/2 teaspoon cumin seeds ↔ Sustituir
• 1/4 cup chopped onion ↔ Sustituir
• 1 tablespoon minced garlic ↔ Sustituir
• 1 tablespoon minced ginger ↔ Sustituir
• 2 green chilies (sliced) ↔ Sustituir
• 1/2 teaspoon black pepper ↔ Sustituir
• 1/2 teaspoon salt ↔ Sustituir
• 1/2 cup water ↔ Sustituir
• 15 ounce can chickpeas (or 1 1/2 cups cooked or use other beans) ↔ Sustituir
• 1 tablespoon white vinegar ↔ Sustituir
• 1/2 teaspoon Kashmiri chili powder ↔ Sustituir
• chopped cilantro (for garnish) ↔ Sustituir
• 3 russet potatoes (scrubbed and sliced into thin strips slightly thicker than julienned) ↔ Sustituir
• 2 teaspoons oil ↔ Sustituir
• 2 teaspoons cornstarch ↔ Sustituir
• salt and black pepper (to taste) ↔ Sustituir

Las conversiones son aproximadas; la fuente original sigue siendo la referencia.

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