Boil 5-6 Yukon Gold potatoes, skin-on, in water and a dash of salt until tender. Drain, let cool, and then slice into rounds (I kept the skin on). Separately, using a food processor, make the cilantro chutney (chutney gashneez): blend 1 bunch fresh cilantro, a few cloves fresh garlic, 1 jalapeño pepper (I cut mine into slices), and ½ cup apple cider vinegar. Add more vinegar as necessary to make the sauce liquidy. Place the sliced potatoes, two cans of chick peas (drained and rinsed), 1 can of kidney beans (drained and rinsed), and 1 more jalapeño (seeded and sliced into half-moons) in a large mixing bowl, then fold in the cilantro chutney. Add more cider vinegar as necessary (maybe another ½ cup). Let marinate for 15 minutes, then serve. This recipe is from Afghan Cuisine: Cooking for Life by Nafisa Sekandari, with minor modificatiions (left skin on potatoes, used jalapenos instead of serranos, and left one of the jalapenos sliced instead of pureed). (July 2013)
Cooking Adventures 