🌎 US Military Family World Cookbook Project

1 pound Yukon Gold potatoes, cut into 1/2-inch pieces
1 tablespoon plus 1 teaspoon sea salt, divided
1/3 cup olive oil
1/4 cup fresh lime juice, (from about 2 juicy limes)
3 tablespoons light brown sugar, tightly packed
1 teaspoon hot smoked paprika
1/2 teaspoon cayenne pepper
2 cups drained, canned chickpeas
1 cup pomegranate arils
1/4 cup shallots, finely diced
1/4 cup cilantro stems, finely chopped (reserve leaves for other use)
4 fresh mint leaves chiffonade, plus a few left whole for garnish

In a large saucepan, add the potatoes, 1 tablespoon salt, and enough cold water to cover them by at least an inch. Set it over medium-high heat, uncovered, and bring it to a boil, then immediately reduce the heat to maintain a simmer. Cook for 5 to 8 minutes, until the potatoes are tender when pierced with a fork. Drain the potatoes into a colander set in the sink. Transfer them into a large bowl and allow them to cool to room temperature. In a small bowl, whisk together the remaining 1 teaspoon salt, olive oil, lime juice, brown sugar, paprika, and cayenne pepper. Set the dressing aside. To the cooled potatoes, add the chickpeas, pomegranate, shallots, and cilantro. Gently mix to combine. Pour in the dressing and gently toss to evenly coat. Transfer the chana chaat onto a serving dish and garnish with both the thinly sliced and whole mint leaves. Leftovers can be stored in the fridge for 2 to 3 days. The mint will wilt and lose its flavor over time.