chickpea and potato recipe

chickpea and potato recipe

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4 review(s) averaging 4.8. 100% would make again

Top-ranked recipe named "chickpea and potato recipe"

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Chick peas are often referred to as Garbanzos or chana and are a good source of proteins. They come in two or three varieties. The most popular are the fairly large white chick peas often called Kabuli Chana, the small dark brown variety or a strange almost greeny colour.. They can be cooked in lots of different styles and also served with rotlis, puris or bhaturas. They can also be eaten boiled in salads or bhels or even fried to be eaten as a snack.

"I made this, and really enjoyed it! I'm new to cooking such beautiful, rich food. I added some carrots before the chickpeas so they would have time to soften, and added 1/3 cup water then too, to give the very thick curry something to reduce into. It worked out really well, and didn't end up runny! I also used brown sugar instead of that spice that I don't have. It was such a deep, warm flavor. I'm glad I have a second serving in the fridge for tomorrow! Thank you, Princess5409!"

- maddie17

Ingredients

Are you making this? 
2 cups of boiled chick peas.
2 small potatoes; washed and chopped quite small.
one cup crushed tomatoes
2 tablespoon oil
1 teaspoon dry cumin
2 small pieces of cinammon
3 small cloves
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon chilly powder
1 reaspoon crushed garlic
2 tablespoons lemon juice
2 tablespoons jaggery or brown sugar
2 -3 fresh green chillies
small bunch of coriander

Original recipe makes 4 Servings

Servings  

Preparation

1. Lightly warm the cumin in a wok or saucepan until you get the lovely cumin fragrance

2. Add the 2 tablespoons cooking oil to this, add the cloves and cinammon and allow the cumin to cook until it looks dark.

3. Add the potatoes, stir well and allow to cook for 5-7 minutes or until potatoes start to soften.

4. Add the garlic and tomatoes to the mixture and stir.

5. Add all the spices, lemon and jaggery to the tomato mixture.

6. Cook all the ingredients until the tomatoes go soft and homogenous.

7. Add the boiled chick peas to the mixture and cook for a further 10 minutes on a medium heat.

8. Remove the chick pea curry to a serving dish and sprinkle it with some chopped onions, green chillies and coriander.

9. Some people add tamarine sauce to this curry but this is an acquired taste so do add tamarine if like me you like the sweet and sour taste.

10. This curry should be served hot with any of the Indian breads.

11 You can also serve this as a starter by serving it as a topping over Alu tikkis. (Alu tikkis are potato pattis stuffed with peas).

Credits

Added on Award Medal

topped with white instead of red onions, this chickpea and potato curry is delicious! photo by maddie17 maddie17

Calories Per Serving: 311 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I used canned tomatoes with the liquid turned out great.
BarbaraSolberg 5 months ago
Winner! Amazing non meat dish with great flavor and is done in 30 min (I used canned chickpeas for a shortcut). I skipped the brown sugar and actually browned my onions with the potatoes and then added a cup of chopped spinach for more color.
Healthymommy 6 months ago
I made this, and really enjoyed it! I'm new to cooking such beautiful, rich food. I added some carrots before the chickpeas so they would have time to soften, and added 1/3 cup water then too, to give the very thick curry something to reduce into. It worked out really well, and didn't end up runny! I also used brown sugar instead of that spice that I don't have. It was such a deep, warm flavor. I'm glad I have a second serving in the fridge for tomorrow! Thank you, Princess5409!
maddie17 2 years ago
[I posted this recipe.]
Princess5409 4 years ago
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