30 Minute Curry Chickpeas And Potatoes - Quick, Tasty, And Easy!

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be healthier and more cost-effective.

Drain and rinse 2 cans of chickpeas and place them in a bowl.

Peel 1.5 lb of potatoes and chop them into quarters.

Add 2 tablespoons of vegetable oil to a 5.5 quart heavy Dutch oven and heat until hot.

Add diced onion and hot pepper to the pot; cook until the edges are brown, about 1-2 minutes.

Stir in 2 tablespoons of curry powder and 1/2 teaspoon of turmeric powder; cook for 1 minute.

Add 2 tablespoons of green seasoning (or scallion if you don't have green seasoning) and 2 tablespoons of minced garlic; stir well.

Add the chopped potatoes and stir to combine; cover and cook for about 10 minutes until tender, reducing heat to low.

If the potatoes begin to stick, add some water.

After 10 minutes, add the drained chickpeas to the pot and stir.

Add 1/4 cup of water to help cook the potatoes further; stir again.

Add salt to taste and allow to cook for 3-4 minutes to develop flavors.

Add 2 cups of water to the pot to bring everything together and allow the flavors to meld and sauce to thicken.

Raise the heat to medium to bring to a vigorous bubble, then reduce heat back to low and cook for 10-15 minutes.

Check for doneness; the potatoes should be tender and the chickpeas softened.

Taste for salt and adjust as needed; you can also add ground roasted cumin and hot peppers if desired.

Remove thyme sprigs (if used) and enjoy with any type of roti.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary