Chickpeas With Potatoes And Tomatoes Recipes

EASY CHICKPEA AND POTATO CURRY (CHANA ALOO)

Steps:

• In a large saucepan, heat up olive oil over medium heat. Add chopped onion and minced garlic. Saute, stirring often, until the onion is almost translucent.
• Add curry powder, cumin, turmeric, cayenne, paprika, salt and pepper to the pan. Stir well and cook for 1 minute. The spices should be very fragrant.
• Add diced potatoes and cook for 2 to 3 minutes, stirring often.
• Add chickpeas, vegetable stock and tomato sauce to the pan. Stir well.
• Bring the mixture to boil, reduce the heat to medium-low and simmer until the potatoes are cooked, about 7 to 9 minutes.
• Serve curry with rice and flatbread.

CHICKPEA & POTATO CURRY

Steps:

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

CHICKPEAS WITH TOMATOES & SPINACH

Steps:

• Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.
• Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.
• Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.

CHICKPEA, TOMATO, AND POTATO STEW

Steps:

• In a large stock pot, cook onion and garlic in oil until it starts to brown.
• Drain diced tomatoes, reserving drained liquid in a measuring cup. Add water to make a total of 1 1/2 cups. Add bouillon cube and mix well (heating in microwave if necessary).
• Add tomatoes, liquid (water, tomato juice, bouillon), potatoes, and spices. Bring to boil. *Cover and simmer until the potatoes are fork-tender, 15-20 minutes.
• Add the chickpeas to the pot and stir.
• Place raw cashews in blender cup and add 2-3 cups of the simmering soup (broth, veggies, and all). Blend until perfectly smooth (if you have a Blendtec, use the Soup button). Pour mixture back into the pot and stir until well incorporated to create a thick, creamy stew.
• NOTES: *if you are in a rush, you can pre-cook your scrubbed, whole potatoes on the baked potato setting in a microwave, cool, then chop. Add to stew and stir, omitting the 15-20 minute cooking time.

1-POT CHICKPEA SHAKSHUKA

Steps:

• Heat a large rimmed metal or cast iron skillet over medium heat. Once hot, add olive oil, onion, bell pepper and garlic. Sauté for 4-5 minutes, stirring frequently, until soft and fragrant.
• Add tomato puree or diced tomatoes, tomato paste, coconut sugar, sea salt, paprika, cumin, chili powder, cinnamon, cayenne pepper (optional), cardamom, and coriander (optional). Stir to combine.
• Bring to a simmer over medium heat and cook for 2-3 minutes, stirring frequently.
• Add chickpeas and olives (optional). Stir to combine. Then reduce heat to medium-low and simmer for 15-20 minutes to allow the flavors to develop and marry with the beans.
• Taste and adjust seasonings as needed, adding more cumin or paprika for smokiness, cayenne for heat, coconut sugar for sweetness, cardamom and coriander for earthiness (or slight curry flavor), chili powder for smoke/heat, or olives for saltiness and to balance the tomato flavor. Cook longer, as needed, to develop flavors.
• Serve as is or with bread, pasta, or rice. I loved this alongside a kale salad, and it went especially well over gluten-free pasta! Garnish with fresh lemon juice, additional olives, and cilantro or parsley for extra flavor (optional).
• Store leftovers covered in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat on the stovetop until completely warmed through.

EASY CHICKPEA CURRY WITH POTATO (CHANA ALOO CURRY)

Steps:

• Heat oil in a large pot or very deep skillet over medium high heat.
• Add onion and garlic, cook for 3 minutes until onion is translucent.
• Add Curry Spices and stir for 1 minute.
• Add the potatoes and stir to coat in the Spices. 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 - basmati would be ideal, or Coconut Rice if you're wanting to impress. To go all out, add some Easy Soft Flatbreads!

CHANA MASALA (CHICKPEAS AND TOMATOES)

Steps:

• Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; saute onion until translucent, 5 to 10 minutes. Add garlic and saute until softened and fragrant, about 5 minutes. Add 1/4 cup water, coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon to onion mixture; cook and stir until fragrant, 2 to 3 minutes.
• Stir chickpeas, tomatoes in juice, remaining 1/2 cup water, and bay leaf into onion mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes. Stir coconut milk into chickpea and tomato mixture; simmer for 2 to 3 more minutes. Add more water if needed and season with salt.

FRAGRANT INDIAN-SPICED POTATOES AND CHICKPEAS #5FIX

Steps:

• Heat a large, non-stick skillet over medium heat. Add potatoes and garam masala, and cook, stirring frequently, until fragrant, about 2 minutes.
• Add chickpeas and diced tomatoes. Scrape up any browned bits that have adhered to the pan. Stir and bring to a low boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, until potatoes are tender, about 25 minutes.
• Sprinkle with chopped cilantro to serve.

CHICKPEAS WITH POTATOES AND TOMATOES

Steps:

• Wow. Seriously, wow. This is the first recipe that I've made from my new Deborah Madison Cookbook, and if they're all this good, I'm in big, BIG trouble. This beautiful dish is deceptively delicious, especially considering how few ingredients it has. I had a feeling that I'd like it, specifically because it contains two of my favorite ingredients: chickpeas and potatoes. However, I had no idea I'd love it so much that I'd eat it twice in one day! Oh, and not only is the final dish delicious, but it smells absolutely amazing while it cooks. Trust me, there's nothing like the smell of olive oil and onion simmering away on the stove - and the combination of mashed garlic and coriander captivates the senses like nothing else. Recipe: Chickpeas with Potatoes + Tomatoes (printer-friendly version) (a slightly modified Deborah Madison recipe) 1/3 cup extra virgin olive oil 1 large onion, chopped 3 red potatoes, peeled & diced into cubes (about the size of the chickpeas) 2 carrots, cut into 1/2-inch rounds 3 garlic cloves, mashed with 1 tsp. ground coriander 2 (15oz) cans chickpeas, rinsed & drained 1 (15oz) can diced tomatoes 1/2 cup water 1/2 cup chopped fresh cilantro 1/2 cup chopped fresh parsley 1 tsp. salt fresh ground black pepper 1.) Heat the oil in a large skillet over medium-heat. 2.) Add the onion, & cook until it's lightly colored, stirring occasionally (about 7 mins). 3.) Add the potatoes, carrots, & garlic, cooking for 5 more mins. 4.) Add the chickpeas, tomatoes, water, salt, & a few grinds of pepper. 5.) Cover & gently simmer until the potatoes are tender, about 15 - 20 mins. 6.) Taste the stew, add salt if necessary, & then stir in the chopped fresh herbs.