Potato And Chickpea Chili Recipes

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

Ingredients

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.

SWEET POTATO CHICKPEA CHILI

Sweet Potato Chickpea Chili image

A nice quick and filling vegetarian chili for every day!

Provided by burnyay

Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes

Time 8h20m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
½ large onion, diced
1 (28 ounce) can diced tomatoes
2 cups vegetable stock
2 cups sweet corn
2 cups canned chickpeas
1 cup tomato paste
1 large sweet potato, peeled and cubed
2 tablespoons sriracha sauce
1 tablespoon chili powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cumin

Steps:

Heat olive oil in a skillet over medium-high heat; cook onion until soft and translucent, about 5 minutes.
Combine cooked onion, diced tomatoes, vegetable stock, corn, chickpeas, tomato paste, and sweet potato in a slow cooker; season with sriracha sauce, chili powder, cinnamon, nutmeg, and cumin.
Cover and cook on Low until flavors combine, 8 to 9 hours.

Nutrition Facts : Calories 230.7 calories, Carbohydrate 44.8 g, Fat 3.5 g, Fiber 8.2 g, Protein 7.6 g, SaturatedFat 0.6 g, Sodium 983.5 mg, Sugar 10.7 g

CHICKPEA AND POTATO SOUP

Chickpea and Potato Soup image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
2 large russet or Idaho potatoes, peeled and chopped
Salt and pepper
Salt and pepper
3 to 4 cloves garlic, chopped
1 large onion, chopped
One 28-ounce can chickpeas
1 quart chicken stock
1 cup ditalini pasta
1 box chopped frozen spinach, defrosted and drained
Grated Parmigiano-Reggiano

Steps:

Heat the oil, 3 turns of the pan, in a soup pot or Dutch oven over medium to medium-high heat. Add the potatoes, season with salt and pepper and lightly brown them, 5 to 6 minutes. Add the garlic and onions, and partially cover the pan to wilt the onions, 5 to 6 minutes more. Add the chickpeas, stock and 3 cups water, and bring to a low boil. Add the pasta and cook to al dente. Add the spinach, separating it with your fingers as you stir it in. Adjust the salt and pepper and serve the soup in shallow bowls topped with grated cheese.
Get Rachael's shopping list for this episode's recipes here.

POTATO AND CHICKPEA CHILI

Potato and Chickpea Chili image

Make and share this Potato and Chickpea Chili recipe from Food.com.

Provided by elyseinontario

Categories Low Protein

Time 25m

Yield 5 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
2 cups diced potatoes, peeled and cut into 1/2 inch cubes
1 onion, finely chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon hot pepper flakes
1 (19 ounce) can stewed tomatoes, including juice
1 (19 ounce) can chickpeas, drained and rinsed

Steps:

In casserole dish, combine oil, potatoes, onion, garlic, chili powder, cumin and hot pepper flakes.
Microwave, covered, on High for 5 to 8 minutes, stirring once, until potatoes are almost tender.
Add tomatoes with juice and chickpeas. Microwave, covered on high for 8-12 minutes, stirring once, until potatoes are tender.
Let stand, covered for 3 minutes before serving.

Nutrition Facts : Calories 245.3, Fat 4.6, SaturatedFat 0.6, Sodium 610.8, Carbohydrate 45.5, Fiber 8.2, Sugar 5.7, Protein 8.2

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