Spiced Chickpea & Potato
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Category
Main Course
Cuisine
Indian
Author:
Spice Zen
Servings
4-6
Prep Time
15 minutes
Cook Time
25–30 minutes
Total Time
30 Minutes (using canned chickpeas) / 45–60 Minutes (using soaked dried chickpeas, depending on cooking method)
Dietary Information
Gluten-Free, Dairy-Free, Nut-Free, Soy-Free
A popular Indian chickpea and potato curry made with Spice Zen Chickpea Spice Blend, tomatoes and gentle aromatics. Comforting, savoury and well rounded, with a soft gravy that coats each chickpea and potato beautifully. Easy to cook and deeply satisfying, this everyday favourite is one that consistently earns a place on the table.
Ingredients
Chickpeas & Potatoes
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250 g dried chickpeas, soaked (or 2 cups cooked chickpeas from a can, drained and rinsed)
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400 g potatoes, cut into 1 cm cubes
Curry Base
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2 tbsp Spice Zen Sunflower Oil
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1 large onion, finely chopped or pureed
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1½ tbsp Spice Zen Chickpea Spice Blend
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1 tsp ginger, grated or paste
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1 tsp garlic, grated or paste
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200 ml tomato passata or smooth tomato puree
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1½ cups water or reserved chickpea cooking liquid
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1¼ tsp salt, or to taste
To Finish
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½ tsp Spice Zen Garam Masala
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1–2 tsp lemon juice, to taste
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Fresh coriander and ginger, roughly chopped, to garnish
Directions
Prepare the chickpeas
If using dried chickpeas, simmer soaked chickpeas in fresh water with ¼ teaspoon salt until tender. Drain and reserve some of the cooking liquid.If using canned chickpeas, drain and rinse well.
Heat Spice Zen Sunflower Oil in a pot over medium heat. Add onion and cook until golden.
Add Spice Zen Chickpea Spice Blend, ginger and garlic. Stir briefly, then add tomato passata and cook for about 5 minutes until the curry base thickens and looks smooth.
Add potatoes, salt, and the water or chickpea cooking liquid. Bring to a boil.
Add chickpeas, cover and simmer for 15–20 minutes, until potatoes are tender and the curry reaches a spoon-able consistency. (For a pressure cooker, see Recipe Notes.)
Stir in garam masala and lemon juice. Simmer for one minute, then remove from heat.
Garnish with fresh coriander and ginger. Serve with rice, Indian bread or a simple salad.
Recipe Note
Pressure Cooker Option
After preparing the curry base, add potatoes, chickpeas, water and salt. Pressure cook on high for 12–15 minutes. Allow pressure to release naturally for about 10 minutes, then finish with garam masala and lemon juice.
Soaking the Chickpeas
Soaking chickpeas before cooking is a traditional practice in many Indian kitchens. It is believed that soaking makes chickpeas lighter and easier to digest and helps them cook to a softer, more even texture.
Adjusting Consistency
Reduce liquid slightly for a thicker curry or add a splash of water if you prefer a lighter, more pourable consistency.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
