Quick Curried Chickpeas and Potatoes

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

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.

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
1 pinches cinnamon
3 red potatoes cubed (about 4 cups)
4 cups cooked chickpeas
2 cups strained tomatoes (or tomato sauce)
1 cups water


chopped cilantro