Chickpea and Potato Curry

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion, chopped (used a yellow onion)
  • 2 garlic cloves, minced
  • 2 teaspoon minced fresh gingerroot
  • 2 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt (used kosher salt)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1 can (15 ounces) crushed tomatoes (I used an entire 28-ounce can)
  • 2 cans (15 ounces each) chickpeas, rinsed and drained
  • 1 large baking potato, peeled and cut into 3/4-inch cubes
  • 2 1/2 cups vegetable stock
  • 1 tablespoon lime juice
  • Chopped fresh cilantro
  • Hot cooked rice (I used brown rice)
  • Sliced red onion, optional
  • Lime wedges, optional

Directions

  1. In a large skillet, heat canola oil over medium-high heat; sauté onion until tender, 2 to 4 minutes. Add garlic, ginger and dry seasonings; cook and stir for 1 minute. Stir in the tomatoes; transfer to a 3- to 4-quart slow cooker.
  2. Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, about 6 to 8 hours (I went with 8 hours).
  3. Stir in the lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

This is a tasty, filling dish to enjoy ! The dish tastes good on its own but it’s even better with the red onion slices. The onion slices bring a crunchy texture that’d be missing otherwise and adds a nice sharpness to the dish.

Recipe source unknown.

Take care y’all !

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s