Chickpea and Potato Curry

Total Time Prep: 25 min. Cook: 6 hours
Yield 6 servings
Contest Winner
Test Kitchen Approved
Get a whole new perspective on the underappreciated chickpea with this spicy chickpea and potato curry in a tangy tomato sauce. It’s creamy, filling and heady, with wonderful aromas.

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

Directions

  1. 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 for 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker.
  2. Stir in chickpeas, potato and vegetable stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours.
  3. Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

Nutrition Facts

1-1/4 cups chickpea mixture: 240 calories, 6g fat (0 saturated fat), 0 cholesterol, 767mg sodium, 42g carbohydrate (8g sugars, 9g fiber), 8g protein.

I make chana masala, the classic Indian chickpea curry, in my slow cooker. First browning the onion, ginger and garlic really makes the sauce amazing. —Anjana Devasahayam, San Antonio, Texas
Recipe Creator

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