Shor Nakhod

Ingredients

• 1 1/2 cups dried chickpeas, soaked overnight
• 1/2 tsp baking soda
• 3 medium potatoes, peeled
• 1 cup fresh cilantro leaves
• 3 cloves garlic
• 3 tbsp white vinegar
• 1 small fresh red chili, optional
• Salt, to taste
• Red chili powder, for serving

Before you cook

• Soak the dried chickpeas in plenty of water overnight, then drain.
• Peel the potatoes.

Steps

1. Place the soaked chickpeas and baking soda in a pot and cover with fresh water.
2. Bring to a boil and simmer for 1 hour until the chickpeas are tender.
3. Drain the chickpeas and set them aside.
4. Place the whole peeled potatoes in a separate pot of water.
5. Boil the potatoes for 20 minutes until a knife slides in easily.
6. Drain the potatoes and let them cool slightly.
7. Cut the potatoes into bite-sized cubes.
8. Blend the cilantro, garlic, vinegar, chili and a splash of water into a smooth, bright green sauce.
9. Season the sauce with salt to taste.
10. Combine the warm chickpeas and potato cubes in a bowl.
11. Pour the cilantro sauce over the top and toss gently to coat.
12. Divide between bowls and dust with a pinch of red chili powder.
13. Serve warm or at room temperature.