Chickpea-Potato Curry
AuthorMabDifficultyBeginnerHeat oil in a large pan or dutch oven then saute onions until they are soft and translucent. Add ginger, chilies, and all other spices and cook for 1 more minute, stirring the entire time.
Add diced tomatoes, the water (or stock if desire) then add the potatoes and chickpeas. Bring to a low boil then immediately turn the heat down and cook for 20 minutes until the potatoes are very tender.
Turn the heat off once cooked and add the spinach leaves and stir until they have wilted, about 2-3 minutes.
Adjust seasoning, serve hot over rice with lots of cilantro.
Adapted from <a href="https://littlesunnykitchen.com/chickpea-and-potato-curry/">Little Sunny Kitchen</a>
Ingredients
Directions
Heat oil in a large pan or dutch oven then saute onions until they are soft and translucent. Add ginger, chilies, and all other spices and cook for 1 more minute, stirring the entire time.
Add diced tomatoes, the water (or stock if desire) then add the potatoes and chickpeas. Bring to a low boil then immediately turn the heat down and cook for 20 minutes until the potatoes are very tender.
Turn the heat off once cooked and add the spinach leaves and stir until they have wilted, about 2-3 minutes.
Adjust seasoning, serve hot over rice with lots of cilantro.