Chickpea & Potato Curry

Chickpea & Potato Curry  (via Miriam, my Sister-In-Law)

Ingredients:
- onions
- potatoes
- garbanzo beans
- boneless chicken (for more flavor she says use chicken on the bone)
- turmeric
- Sheek Kebab meat spice
- olive oil
- salt
- ground pepper
- sugar

(enough to feed 4-5 people)
- Cut chicken into large chunks, set aside.
- Peel and dice 2 large potatoes into edible chunks. set aside.
- Finely chop 2 full onions (we use food processor for speed), put into large pot turn on heat, goal is to try and get some of the water out of the onion, cook until you see the juices have begun to sufficiently evaporate, keep turning with large spoon on occasion.
- When enough water as cooked off, add 1/2 ladle (she doesn't know amounts, so we used a ladle) full of olive oil
- Cook onions on medium heat until golden brown color, occasionally stirring (can take a few minutes).
- When onions are golden brown, add chicken, she stirred for awhile until the outside of the chicken was somewhat cooked.
- Add 1-1/2 teaspoon of turmeric
- Add 1-1/2 teaspoon ground pepper (less or more for spice)
- Add 1 teaspoon of Sheek Kebab spice mix (less or more for spice)
- Add some water, (again sorry no exact amounts), but add enough to almost cover the chicken
- Add 1/2 can of chickpeas
- Add potatoes.
- Cover with lid, set heat to low/medium range.
(Your curry will now sit for 30-35 minutes, depending on when your rice is done, go back on occasion to stir if you want)

Now begin with rice.  (Follow Afghan Palau recipe)
**  Interesting variation Miriam does...
When your rice is done on the stove, you've added your salt water, and are about to place into the oven,...
Miriam took out a small sauce pot,  filled it with about 1/2 ladle of olive oil and added roughly 1 tablespoon of sugar.  She stirred these two together until sugar was completely melted.  She then poured (in a sort of artsy way) the oil over the rice in a spiral fashion and DO NOT STIR together.  The goal is to have some of the rice dark brown, some light brown, and some white.  Creates a multi-colored rice effect, visually very pretty.
Place in oven, set timer for 20 minutes.

When rice is done, you can then eat.  The curry is awesome with yogurt and toasted Afghan bread (or pita if you have).