Chickpea Curry with Potato
Chickpeas and potatoes are perfectly cooked in a vibrant tomato based sauce infused with the most aromatic of spices!
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Servings: 5
Calories: 306kcal
Ingredients
Make the spice mix:
- 1 ½ tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp allspice
- ½ tsp nutmeg
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp cayenne pepper
- 1 tsp dried fenugreek leaves (optional)
Make the curry:
- 2 tbsp vegetable oil
- 1 cup onion diced
- 3 garlic cloves minced
- 1 ½ cups potatoes diced
- 2- 14 oz cans chickpeas drained and rinsed
- 1- 14 oz can crushed tomatoes
- 2 cups vegetable or chicken broth
- 3 green onions sliced
- 2 tbsp parsley freshly chopped
Instructions
- Sauté the diced onion and minced garlic in 2 tablespoons of vegetable oil in a large pot over medium-high heat for about 3 minutes.
- Mix in the spice mixture and continue cooking until fragrant, about one more minute.
- Stir in the potatoes, chicken broth, crushed tomatoes, and chickpeas.
- Bring the mixture to a boil, reduce the heat and simmer for 20 minutes. Season with salt and pepper to taste.
- Remove from heat and add the sliced green onions and parsley. Serve over freshly cooked rice and top with a dollop of natural yogurt.
Notes
- If you don’t have all the spices in the list, the most important ones are: curry powder, cumin, coriander, and smoked paprika.
- Remember to drain and rinse the chickpeas to remove the aqua fava (the dense liquid they come in).
- Try to cut your potatoes roughly the same size dice so they cook evenly and at the same time.
- Add the spices to the onions and garlic before adding any liquid so they can fully release their fragrance.
Nutrition
Calories: 306kcal | Carbohydrates: 42g | Protein: 13g | Fat: 9g