Quick Curried Chickpeas and Potatoes
Quick Curried Chickpeas and PotatoesIf you are looking for a new vegetarian, gluten and dairy-free recipe, look no further. This recipe is easy to throw together as long as you have already pre-soaked the chickpeas. You can add chopped greens to this recipe at the very end.
Makes 6 Servings
2 to 3 TB extra virgin olive oil
1 small onion, finely diced
1 small jalapeno pepper, seeded and finely diced
2 tsp Herbamare or sea salt
2 tsp curry powder
1/2 tsp ground cumin
1/2 tsp ground coriander
3 yellow or red potatoes, diced
3 to 4 c cooked chickpeas
2 c tomato sauce
1 c water
handful of chopped cilantro
Heat a 4-quart pot over medium heat. Add oil and onions; saute for 5 to 10 minutes until very soft and beginning to change color. Add the diced jalapeno pepper and saute a minute more. Add the spices and salt; saute about 30 seconds more being careful not to burn the spices.
Immediately add the potatoes and stir to coat with the oil and spices. Then add the cooked chickpeas, tomato sauce, and water; stir then cover and simmer over medium or medium-low heat for 25 to 30 minutes or until the potatoes are fork-tender.
Garnish with chopped cilantro. Serve over cooked brown rice or quinoa.
Source: Nourishing Meals: Healthy Gluten-Free Recipes for the Whole Family by Alissa Segersten and Tom Malterre, MS, CN.
