Curried Potatoes And Chickpeas Sp5 Recipes

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CURRIED CHICKPEAS & POTATOES



Curried Chickpeas & Potatoes image

Make and share this Curried Chickpeas & Potatoes recipe from Food.com.

Provided by Dancer

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon canola oil
2 cloves garlic, minced
1 medium onion, chopped
6 -8 green onions, cut in 1 inch pieces,including 3 inches of green
1 1/2 tablespoons curry powder
1 1/2 cups tomato juice
3/4 cup vegetable broth or 3/4 cup chicken broth
3 medium potatoes, cut in 1 inch chunks
1 (19 ounce) can chickpeas, drained and rinsed
1/2 teaspoon minced jalapeno pepper (optional)

Steps:

  • In a medium saucepan, heat oil.
  • Add garlic and both types of onions; saute until vegetables are soft.
  • Stir in curry powder and saut for 30 seconds.
  • Add remaining ingredients, cover and simmer for about 40 minutes, or until potatoes are tender.

Nutrition Facts : Calories 357.8, Fat 5.6, SaturatedFat 0.5, Sodium 663.6, Carbohydrate 68.3, Fiber 11.7, Sugar 6.3, Protein 11.7

CHICKPEA & POTATO CURRY



Chickpea & Potato Curry image

I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 18

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 can (15 ounces) crushed tomatoes
2 cans (15 ounces each) chickpeas or garbanzo beans, 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
Optional: Sliced red onion and lime wedges

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.

Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.

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