Quick Curried Chickpeas and Potatoes

Ali Segersten (author) Aug 11, 2020
Quick Curried Chickpeas and Potatoes
Difficulty
Easy Recipe
Prep Time
15 minutes
Cook Time
35 minutes
Servings
6

This recipe is one of my children’s favorite meals. It is very quick to put together if you don’t have a lot for time to prepare dinner. About once a month I cook a very large pot of chickpeas. Some of the cooked beans get made into hummus, some into bean soups and stews such as this one, and the rest I freeze in 2-cup containers to have on hand for busy weeknight meals. Feel free to add about 4 cups of chopped greens to this recipe near the end of cooking. Spinach, kale, or chard are our favorites.

Ingredients
3 tablespoons extra virgin olive oil
1 small onions finely diced
2 teaspoons Herbamare (or sea salt)
2 teaspoons curry powder
½ teaspoons ground cumin
½ teaspoons ground coriander
pinches cinnamon
3 red potatoes cubed (about 4 cups)
4 cups cooked chickpeas
2 cups strained tomatoes (or tomato sauce)
1 cups water

Garnish

chopped cilantro