Another success and, another recipe that can be added to the list as being suitable to make and freeze, because it froze and defrosted beautifully with no deterioration in taste or texture. It was delicious too and, easy enough that I managed to make it without messing up. 
To make the four portions of this dish, I used half of a 1/2 kilo bag of garbanzos with four large potatoes, which doesn’t sound a lot and, it didn’t look a lot either until I served it, but the portions were adequate.
As my garbanzos were the dry variety, I first soaked them overnight and then cooked them separately, before starting on the dish proper.
If you’re using cans or jars of garbanzos, then you don’t need to do that, of course, but I prefer to do it myself and using the dry is cheaper.
Besides, if you open a jar or can of ready-cooked garbanzos, then you have to use them all at once. If you use dried, you only need soak the amount you want, because the remaining dried ones won’t go off in a hurry.
If soaking and cooking small amounts at a time seems like too much bother, do what I’ve also done on many occasions: soak and cook an entire packet, then freeze the beans you aren’t going to use right away.
Then you’ll have some ready whenever you want them and, you can pop them, still frozen, straight into a soup or stew as a source of added fiber.
Anyway, getting back to this dish, otherwise I fairly closely followed the instructions given here in this Chickpea Potato Curry Recipe.
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