Potato Salad with Chickpeas

Spice pattern: ‘The Usual’ Indian
Elements-

• 6 large potatoes
• 3 tbsp peanut oil
• 1 red bell pepper, chopped
• ½ c parsley (Italian preferred), chopped
• 1½ c cooked chickpeas
• or 1 can chickpeas, drained and rinsed
• 1 tsp grated or finely chopped ginger
• 1 tsp ground coriander (freshly ground is nice)
• ¼ tsp turmeric
• ½ tsp black pepper
• ½ tsp salt or to taste
• 2-3 tbsp balsamic vinegar

Description- 

Boil the potatoes in lightly salted water in their skins until soft (about 15-20 minutes), drain and allow to cool. Peel if desired, and chop in large chunks. Combine all ingredients in a salad bowl except the vinegar and stir - the potatoes should turn yellow from the turmeric. Adjust salt and pepper and add the balsamic and stir. Refrigerate before serving, preferably for at least an hour for the spices to blend.

Fore more: Vegetarian  Thanksgiving