Chickpea And Potato Curry
This cheap and easy chickpea and potato curry is the perfect weekday dinner. It is gluten-free, vegan and can be prepared in less than 30 minutes.
As a big fan of curries, they are my go-to option whenever I am looking for a quick lunch or to clear out my pantry. They are fabulous for batch cooking, therefore, I always make a big pot of curry and freeze the leftovers in individual portions to take them with me to work.
It wasn’t until I moved to Ireland that I noticed how much I actually liked chickpeas. While back in Germany, I might have eaten the odd bit of hummus but it never occurred to me to use them as an ingredient until my boyfriend started serving them in salads.
Since then I have discovered many different uses for chickpeas. Apart from being the star of my chickpea and potato curry, I enjoy eating them in form of Spicy Oven- Roasted Chickpea Snack, Roasted Carrot Hummus or my Mediterranean Chickpea Bake.
Health Benefits of Chickpeas
Chickpeas are a type of legume that offers a range of health benefits. Chickpeas may help to increase satiety, boost digestion, keep blood sugar levels stable, increase protection against disease and more.
Most of all, chickpeas nutrition is a potent package of protein, vitamins and minerals, which is why they are often included in many healing diets.
Just one cup of chickpeas contain (in daily recommended values):
- 268 calories
- 12.5 grams of dietary fibre
- 14.5 grams of protein
- 4.2 grams of fat
- 84% manganese
- 71% folate
- 29% copper
- 28% phosphorus
- 26% iron
- 17% zinc
What kind of curry do you prefer, spicy or mild? I’m looking forward to reading your comments.
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- 3 tablespoons coconut oil
- 1 large onion, diced
- 2 large garlic cloves, finely chopped
- 2 tablespoons curry powder
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- 1¼ teaspoons nutmeg powder
- 1½ teaspoons smoked paprika
- 2 teaspoons dried thyme leaves (or 3 tsp fresh thyme leaves)
- 1 teaspoon cumin powder
- ¾ teaspoon cayenne pepper (reduce or omit if you don't like it spicy)
- ½ teaspoon black pepper
- 1½ cups potatoes, cut into ½" cubes
- 800g canned chickpeas, drained
- 400g canned diced tomatoes
- 2 cups vegetable broth/stock
- 2 scallions, sliced (green & white part)
- 2 tablespoons fresh parsley, finely chopped (plus more for garnish)
- Salt to taste
- Heat oil in a large pot over medium-high heat.
- Add the Spice Mix ingredients and cook for 3 minutes or until the onion becomes translucent.
- Now, add the potatoes and cook for a further 2 minutes. In case the spices start sticking to the bottom of the pot, add a tiny splash of water. Keep stirring.
- Then, add the chickpeas, tomatoes and vegetable broth. Bring to a boil, lower the heat to medium and let simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
- Adjust salt to taste, stir in scallions and parsley.
- Serve with brown basmati rice.