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Chickpea and Potato Curry

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Chickpea and Potato Curry is a delightful fusion of tender chickpeas and creamy potatoes simmered in a rich, aromatic sauce. This vibrant dish bursts with flavor, making it perfect for cozy weeknight dinners or fun gatherings with friends. Ready in under an hour, it’s not only simple to prepare but also a visual feast that will have everyone coming back for seconds. Enjoy this comforting meal paired with rice or on its own—either way, it’s sure to impress!

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 medium Yukon Gold potatoes, diced
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp curry powder (mild or spicy)
  • 1 cup low-sodium vegetable broth
  • 2 cups fresh spinach (optional)
  • Juice of 1 lemon
  • 2 tbsp olive oil

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté chopped onions until translucent (about 5 minutes). Add minced garlic and grated ginger; cook for an additional minute until fragrant.
  2. Stir in diced potatoes and curry powder, ensuring all potato pieces are well-coated. Cook for about 3 minutes.
  3. Add rinsed chickpeas and coconut milk; mix well and bring to a gentle simmer. Cook for 15-20 minutes until potatoes are tender.
  4. If using spinach, add it now and cook until wilted (3-5 minutes).
  5. Squeeze fresh lemon juice over the curry just before serving to brighten flavors.

Nutrition

Keywords: To enhance flavor, use dried chickpeas soaked overnight for richer texture. You can substitute chickpeas with lentils or add other vegetables like carrots or bell peppers. Store leftovers in an airtight container for up to five days.

Find it online: https://onedaycooking.com/irresistible-chickpea-and-potato-curry-recipe-to-savor/