Chickpeas And Potatoes Recipe

Name: Chickpeas And Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium sized potato, preferably Yukon Gold, cut into 1/2 inch cube.; 3 cups cooked chick peas (garbanzo beans); 2 tablespoon mango powder or fresh lime juice.; 1 tablespoon dried pomegranate seeds; 2 tablespoons toasted cumin, coriander blend.; 1 teaspoon ground Deggi chiles or 1/2 teaspoon cayeen mixed with 1/2 teaspoon sweet paprika; 1 teaspoon punjabi garam masala; 1 teaspoon sea salt; 1 teaspoon fine black salt; 6 tablespoon canola oil; 1 cup finely chopped red onion; 1 large tomato, cored and chopped coarsely; 2 to 4 fresh green Thai peppers; 1/4 cup finely chopped fresh cilantro

Servings: persons

1 medium sized potato, preferably Yukon Gold, cut into 1/2 inch cube.
3 cups cooked chick peas (garbanzo beans)
2 tablespoon mango powder or fresh lime juice.
1 tablespoon dried pomegranate seeds
2 tablespoons toasted cumin, coriander blend.
1 teaspoon ground Deggi chiles or 1/2 teaspoon cayeen mixed with 1/2 teaspoon sweet paprika
1 teaspoon punjabi garam masala
1 teaspoon sea salt
1 teaspoon fine black salt
6 tablespoon canola oil
1 cup finely chopped red onion
1 large tomato, cored and chopped coarsely
2 to 4 fresh green Thai peppers
1/4 cup finely chopped fresh cilantro

1
1. Cut and drain the potato cubes. They suggested storing them in cold water to keep them from turning brown, but just go quickly.
2
2. Pour 3 cups water into a pot. Add potato and chickpeas, mago powder, dried pomegranate seeds, cumin, deggi chiles, garama masala and sea salt. Simmer ingredients vigorously, stirring frequently, to thicken the stew. About 15 to 20 minutes.
3
3. Heat the oild in skillet. Add the oinion and cook until lightly brown. Stir in tomato and continue to simmer.
4
4. When the potato/ chickpea mixture has thickened, stir in the onion and tomato mixture.
5
5. Heat the remaining 4 tablespoon oil in a small skillet until it almost starts to smoke. Carefully pour this hot oil into the potato chickpea mixture, singeing the spices. Stir well.
6
6. Sprinkle the chiles/ cilantro over the curry.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 medium sized potato, preferably Yukon Gold, cut into 1/2 inch cube., 3 cups cooked chick peas (garbanzo beans), 2 tablespoon mango powder or fresh lime juice., 1 tablespoon dried pomegranate seeds, and more.

Yes, Chickpeas And Potatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpeas And Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions