Chickpea Curry Recipe #333034
Very easy. The longer you cook it, the better it gets.
by Kariboo
40 min | 10 min prep
SERVES 8
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon ground turmeric
- 2 teaspoons ground ginger
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 3 medium potatoes, cubed
- 2 carrots, sliced
- 2 (15 ounce) cans chickpeas, drained
- 1 (14 1/2 ounce) can diced fire roasted tomatoes
- 1/2 cup vegetable broth
- Heat the vegetable oil in a pot over medium heat. Add onion and garlic. Saute until the onion is slightly softened.
- Add spices and saute a minute or two longer.
- Add potatoes, carrots, chickpeas, tomatoes, and vegetable broth. Simmer on low heat until potatoes are tender.
- Add additional vegetable broth if needed to cook the potatoes.
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5 stars