Potato and Chickpea Curry | Spiced Aloo Chana

Peel the potatoes, then cut them into roughly 2 cm cubes. Clean and finely chop the onion, garlic, and ginger. Drain the canned chickpeas and rinse them with cold water.

Rinse the basmati rice several times in cold water until the water runs clear, then set aside to drain.

Heat the vegetable oil in a deep frying pan or pot over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until translucent and lightly golden.