Curried Potatoes and Chickpeas

Active Cooking: 30 mins
Total: 35 mins
Serves: 6

1 1/2 lbs Yukon gold pototoes, peeled and cut into 3/4-inch chunks
Kosher salt
3 Tbsps unsalted butter
1 1/2 tsps curry powder
1/4 tsp cayenne pepper
1 15-oz can chickpeas, drained and rinsed
2 cups fried onions (one 2.8-oz can)
1/2 cup plain greek yogurt
1/4 cup chopped fresh cilantro, plus leaves for topping
2 Tbsps fresh lime juice
1 jalapeno pepper, thinly sliced (remove seeds for less heat)

1. Put the potatoes, 2 tsps salt and enough cold water to cover in a medium saucepan.  Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3-6 minutes.  Reserve 1 cup cooking water, then drain the potatoes

2. Melt the butter in a large skillet over med-high heat.  Add the potatoes and cook, stirring occasionally, until golden, about 8 mins.  Stir in the cayenne and curry powder and cook, stirring, 30 secs

3. Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes.  Add more cooking water, if needed.  Season with salt

4. Mix the yogurt, chopped cilantro, lime juice and 2 Tbsps water in a bowl.  Divide the potato-chickpea mixture among bowls.  Top with the yogurt sauce, the remaining fried onions, the sliced jalapeno and cilantro leaves.