Easy Chickpea Curry Spiced Potato Bowl

• Vegan
• Gluten free

• Produce

  • 1 15 oz can Chickpeas
  • 1 handful Cilantro
  • 1 1/2 tsp Coriander, ground
  • 4 Garlic cloves
  • 1 tsp Garlic powder
  • 1 inch Ginger
  • 1 Green chile
  • 1 Lime juice and chopped onion
  • 1/2 Red onion, medium
  • 2 Tomatoes, large small
  • 2 Yukon gold potatoes

• Condiments

  • 1 tsp Lime or lemon juice

• Baking & Spices

  • 1 good dash Black pepper
  • 1/4 tsp Cayenne
  • 1/4 tsp Cayenne/ red chili powder
  • 1 generous pinch Cinnamon, ground
  • 1 1/2 tsp Garam masala
  • 1 1/4 tsp Salt
  • 1/4 tsp Sugar
  • 1 tsp Turmeric

• Oils & Vinegars

  • 2 tsp Oil

• Nuts & Seeds

  • 3/4 tsp Cumin, ground

• Liquids

  • 1 cup Water

Found on veganricha.com

Description

Ingredients

• 2 tsp oil
• ½ medium red onion
• 4 to 5 garlic cloves, finely chopped
• 1 inch ginger, minced
• 1 green chile, finely chopped
• ¾ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp garam masala (or use 1 tsp chole/chana masala spice blend)
• ½ tsp turmeric
• ¼ to ½ tsp cayenne /red chili powder
• a generous pinch of ground cinnamon and ground clove (optional)
• 2 large tomatoes, chopped small
• 1 tsp lime or lemon juice
• a handful of chopped cilantro (1/4 cup loosely packed)
• 1 15 oz can chickpeas, washed and drained, or 1.5 cups cooked chickpeas
• 1 cup or more water
• ¾ tsp salt (less or more depending on if the chickpeas were salted)
• a good dash of black pepper
• ¼ tsp sugar if needed
• lime juice and chopped onion for garnish
• 2 yukon gold potatoes, chopped into equal pieces
• ½ tsp turmeric
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp garlic powder
• ¼ to ½ tsp cayenne
• ½ tsp or more salt

Directions

• Heat oil in a saucepan over medium heat. Add chopped onion, garlic, ginger, chili and pinch of salt and cook until golden ( 5 to 6 minutes.). I usually dump them in a food processor and pulse to make finely chopped mix. Saves all the chopping time.
• Add the spices and mix in. Cook the mixture for a 1-2 minutes until the spices get fragrant.
• Add tomatoes, lime and splash of water and cook until the tomatoes are saucy. Mash the larger pieces. 4 to 5 minutes
• Add the cilantro, chickpeas, water, salt and pepper and mix in. Cover and cook for 15 minutes or more or until the chickpeas pick up some flavor. Taste and adjust salt, heat, tang (lime). Simmer uncovered for a few minutes if needed. Serve with a garnish of chopped onion, cayenne and a good dash of fresh lime or lemon juice. With cumin scented rice from my book with a side of spiced potatoes or roasted veggies of choice,
• Add all the ingredients to a skillet over medium heat and mix well. (Add a tsp of oil if needed). Add a ¼ cup or more water and mix in. Cover and cook for 12 minutes. Toss, add more water if needed. Reduce heat to medium-low, cover and cook until the potatoes are tender to preference. 5 minutes. Taste and adjust salt and spices.