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.
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.
- Vegetable broth: 2.5 glasss
- Canned chickpeas: 840 g
- Canned diced 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: 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.
- Salt: to taste
