Chickpea and Potato Curry
A hearty and flavorful chickpea and potato curry that's easy to prepare and perfect for any occasion.
Equipment
- Large pot For cooking the curry.
Ingredients
Main Ingredients
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1.5 cup potatoes, cut into 1-inch cubes
- 2 cans (14 oz each) chickpeas, drained and rinsed
- 1 can (14 oz) crushed tomatoes
- 2 cups chicken or vegetable broth
- 3 green onions, sliced
- 2 tbsp freshly chopped parsley
- 2 tbsp vegetable oil
Instructions
- In a large pot over medium heat, add 2 tablespoons of vegetable oil. Sauté the onions and garlic until fragrant, about 2 minutes.
- Add the spice mix and cook for an additional minute.
- Mix in the potatoes until they are fully coated with the spice mix.
- Pour in the chicken broth, crushed tomatoes, and chickpeas. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the potatoes are tender.
- Stir in the freshly chopped green onions and parsley. Season with salt and pepper to taste.
- Serve the curry over steaming Basmati or Jasmine rice. Add a dollop of natural yogurt on the side to cool down the heat.
Notes
For a milder curry, you can omit the cayenne pepper. Feel free to adjust the spice levels to suit your taste.