Chickpea Potato Curry
- Number of Servings: 8
Ingredients
.5 cup, chopped Onions, raw 2 clove Garlic 1.5 cup diced Potato, raw 1600 grams Chickpeas (garbanzo beans) 400 grams Crushed Tomatoes 2 cup (8 fl oz) Chicken Broth 1 package (10 oz) yields Spinach, frozen Spices:2 tbsp curry powder 1 tsp All Spice powder1 tsp nutmeg powder 1 1/2 tsp smoked paprika1 tsp dried thyme tsp cumin powder1/4 tsp cayenne pepper1 tsp white pepper (or 1/2 tsp black pepper)
Heat oil in a large pot or very deep skillet over medium high heat.
Add the Flavour Base ingredients and cook for 3 minutes until the onion is translucent.
Add the potatoes and cook for a further 2 minutes. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
Add the chickpeas, tomatoes and vegetable or chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
Adjust salt to taste, stir through scallions/shallots and parsley.
Serve with rice.
Serving Size: 1 Cup
Number of Servings: 8
Recipe submitted by SparkPeople user TRAVISBEDARD.
Add the Flavour Base ingredients and cook for 3 minutes until the onion is translucent.
Add the potatoes and cook for a further 2 minutes. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
Add the chickpeas, tomatoes and vegetable or chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
Adjust salt to taste, stir through scallions/shallots and parsley.
Serve with rice.
Serving Size: 1 Cup
Number of Servings: 8
Recipe submitted by SparkPeople user TRAVISBEDARD.
Nutritional Info Amount Per Serving
- Calories: 288.5
- Total Fat: 2.6 g
- Cholesterol: 1.3 mg
- Sodium: 927.0 mg
- Total Carbs: 56.1 g
- Dietary Fiber: 11.5 g
- Protein: 12.5 g
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