Sunday, March 16, 2008

Quick & Easy | Chickpea Potato Curry

I was looking for a fairly easy dish to make on a lazy sunday afternoon and came across this. I've always enjoyed chickpeas, but have been finding new ways to integrate them into my cooking lately. Result = Yummy! This dish was great! Chop up some onions, cube up some potatoes, open some cans, a few spices, boil for half an hour, and serve. I followed the directions and also cooked up some white rice for this to go over, but wished for a bit of naan as time.
  • 2 1/2 cups vegetable broth
  • Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
  • One 14 1/2-ounce can fire-roasted or stewed tomatoes with chiles
  • 6 baby (new) Yukon Gold potatoes (about 12 ounces), quartered
  • 1 medium onion, diced (about 1 cup)
  • 1 Tbsp unsalted butter
  • 2 teaspoons minced ginger
  • 1-2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper

1. In a large pot, combine all ingredients. Stir to mix and nestle the potatoes into the liquid.

2. Set the pot, uncovered, over medium heat. Simmer for about 35 minutes, or until the potatoes are tender. Serve the curry in bowls over Jasmine rice.

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