Indian Potatoes and Chickpeas

One of my all-time favorites! This meal has been part of our family dinner menu for years. It has a complex flavor from all the spices and is very filling and tasty. It also reheats well.

I’ve made this dish many, many times and it’s awesome!

Indian Potatoes and Chickpeas
Indian Potatoes and Chickpeas
Cuisine: Indian
  • 1 yellow onion, finely chopped
  • ¼ tsp ground cloves
  • ½ tsp ground cinnamon
  • 1 tsp minced ginger
  • 1 tbsp minced garlic, or about 4 cloves
  • 1 tbsp ground coriander
  • ¼ tsp cayenne pepper
  • ½ tsp ground turmeric
  • 2 cans diced tomatoes
  • 1 can garbanzo beans (chickpeas), drained and rinsed
  • 4 medium potatoes, peeled and chopped into bite-size cubes (I used 2 sweet potatoes and 2 russet potatoes)
  • 1.5 cups water
  • 1 tsp garam masala
  1. Parboil or microwave the potato chunks. I microwave them for about 5 minutes.
  2. In large, deep saute pan (I use a 4-qt), add the onion, cinnamon, and cloves and cook, stirring occasionally, until the onion is caramel brown, about 8 minutes.
  3. Stir in the ginger, garlic, ground coriander, cayenne pepper to taste, and turmeric. Cook a couple more minutes, stirring until the spices turn darker and more fragrant.
  4. Add the remaining ingredients--tomatoes, chickpeas, potatoes, water, and garam masala. Mix well and bring to a boil over high heat.
  5. Reduce the heat to low, cover, and cook until very tender, about 45 minutes. Most of the liquid should be gone. Enjoy!

One Response to “Indian Potatoes and Chickpeas”

  1. I need to add this one to my list!

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