Shor Nakhod (Afghan Chickpea and Potato salad)

chickpeas

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Lentils are lower in calories and quicker to cook.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers healthier fats.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley provides a similar flavor profile.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper adds sweetness without heat.

Soak dried chickpeas in water for a couple of hours or overnight.

Pressure cook soaked chickpeas with water and a little salt until tender.

Boil potatoes in medium heat water for 8 to 10 minutes, checking for doneness.

In a mixer, combine cilantro, garlic, lime (peeled), green chilies, salt, and half a cup of white vinegar; blend until smooth.

Taste the mixture and adjust salt or vinegar if needed.

Mix the blended ingredients into the cooked chickpeas, ensuring to retain some cooking water if needed.

Slice boiled potatoes and add them to the chickpeas mixture; mix well.

Let the mixture sit for about half an hour to absorb flavors before serving.

Garnish with fresh cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary