Potato Curry with Chickpeas

4 servings

20 minutes

Potato curry with chickpeas is a fragrant, rich dish that combines tender potatoes, nutritious chickpeas, and spicy seasonings. Originating from India, curry has adapted in European cuisine to achieve a softness and balance of flavors. The golden potatoes absorb the rich aromas of cumin, coriander, and cayenne pepper, while tomatoes and chili add a slight spiciness. The dish has a rich flavor with warm, slightly spicy notes and pairs perfectly with rice or flatbreads. It is ideal for a cozy family dinner or a vegetarian feast. Potato curry not only warms but also provides a feeling of fullness thanks to the combination of vegetables and legumes.

Energy value per serving

• Calories: 412.8
• Proteins: 17.5g
• Fats: 12.6g
• Carbohydrates: 58.5g

Ingredients

• Vegetable broth: 2.5 glass
• Canned chickpeas: 840 g
• Canned Tomatoes with Chili: 400 g
• New potatoes: 340 g
• Onion: 1 head
• Olive oil: 1 tbsp
• Grated ginger: 2 tsp
• Salt: to taste
• Ground cumin (zira): 1 tsp
• Ground coriander: 1 tsp
• Cayenne pepper: 0.5 tsp

Cooking steps

1. In a large pot, mix the broth, chickpeas, tomatoes, diced potatoes, chopped onion, olive oil, ginger, 1 teaspoon of salt, cumin, coriander, and cayenne pepper. Mix well.

   Required ingredients:

   • Vegetable broth: 2.5 glasss
   • Canned chickpeas: 840 g
   • Canned Tomatoes with Chili: 400 g
   • New potatoes: 340 g
   • Onion: 1 head
   • Olive oil: 1 tablespoon
   • Grated ginger: 2 teaspoons
   • Salt:  to taste
   • Ground cumin (zira): 1 teaspoon
   • Ground coriander: 1 teaspoon
   • Cayenne pepper: 0.5 teaspoon

2. Set to medium heat and boil uncovered for about 35 minutes until the potatoes are soft. Add salt to taste.

   Required ingredients:

   • Salt:  to taste