Spiced Chickpea Potato
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Spiced Chickpea Potato

(1 review) Write a Review
$0.00
Serves:
4-6
Cooking Time:
30 minutes plus time soak Chickpeas
Cuisine:
Indian
Special Diets:
Gluten free, Vegan
Print Recipe:
To print or download recipe name, ingredients and cooking method
  • 250 grams (1 cup) Chickpeas soaked 6 hours or overnight (equivalent to 2 cups cooked chickpeas from a can)
  • 400 grams potatoes (or 3 small potatoes) cut into 1 cm cube
  • 3-4 tomatoes finely chopped or pureed (optional 200 ml passata)
  • 2 tablespoons rice bran oil or 3/4 tablespoon ghee (clarified butter)
  • 1.5 tablespoon Spice Zen Chickpea Spice Blend
  • 1 teaspoon ginger grated or paste (optional substitute with Spice Zen Fresh Ground Dried Ginger)
  • 1 teaspoon garlic grated or paste (substitute with Spice Zen Fresh Ground Dried Garlic or a pinch of Asafoetida)
  • 1 large onion finely chopped or pureed
  • 1.5 cups of water or liquid from cooking chickpeas
  • 1/2 teaspoon Spice Zen Garam Masala
  • 1 tablespoon lemon juice (optional)
  • 1 tablespoon roughly chopped coriander and ginger to garnish
  • 1.25 teaspoon salt

HANDY TIPS

  • Use canned chickpeas to save time (400 g can when drained is approximately 250 gms cooked chickpeas).
  • Adjust the quantity of Chickpea spice blend to suit your palette.
  • Add additional ½ teaspoon of chilli powder to make the sauce hotter. Or garnish with chopped fresh green chillies.
  • Reduce the quantity of water/ cooking liquid if you prefer less gravy.

 

 

  1. Simmer the soaked chickpeas in plenty of water and ¼ tsp salt until tender. Drain and reserve a cup of the cooking liquid.
  2. Heat the oil/ ghee in a pot. Add the onion and saute until it is golden. Add the Spice Zen Chickpea Spice Blend & stir for a minute. Add garlic, ginger and tomato and cook for 5 minutes.
  3. Add the cubed potato, salt and 1.5 cups of water/ cooking liquid and bring to the boil.
  4. Add the cooked chickpeas. Cover & simmer for 15-20 minutes or until potatoes are tender.
  5. Add the Spice Zen Garam Masala, the lemon juice and simmer for a minute.
  6. Garnish it with fresh coriander/ ginger and serve with Indian bread or steamed basmati rice.
  7. Try it with a bread roll and salad on the side.

1 Review Hide Reviews Show Reviews

  • Chickpea spice blend
    5

    Posted by Susan Russell on 1st Feb 2019

    I tasted this curry at the Farmers market
    Absolutely stunning
    I’m going to make it this weeeknd so am hoping it is as good as the one I tasted.
    Yummo

Write a Review
  • 250 grams (1 cup) Chickpeas soaked 6 hours or overnight (equivalent to 2 cups cooked chickpeas from a can)
  • 400 grams potatoes (or 3 small potatoes) cut into 1 cm cube
  • 3-4 tomatoes finely chopped or pureed (optional 200 ml passata)
  • 2 tablespoons rice bran oil or 3/4 tablespoon ghee (clarified butter)
  • 1.5 tablespoon Spice Zen Chickpea Spice Blend
  • 1 teaspoon ginger grated or paste (optional substitute with Spice Zen Fresh Ground Dried Ginger)
  • 1 teaspoon garlic grated or paste (substitute with Spice Zen Fresh Ground Dried Garlic or a pinch of Asafoetida)
  • 1 large onion finely chopped or pureed
  • 1.5 cups of water or liquid from cooking chickpeas
  • 1/2 teaspoon Spice Zen Garam Masala
  • 1 tablespoon lemon juice (optional)
  • 1 tablespoon roughly chopped coriander and ginger to garnish
  • 1.25 teaspoon salt

HANDY TIPS

  • Use canned chickpeas to save time (400 g can when drained is approximately 250 gms cooked chickpeas).
  • Adjust the quantity of Chickpea spice blend to suit your palette.
  • Add additional ½ teaspoon of chilli powder to make the sauce hotter. Or garnish with chopped fresh green chillies.
  • Reduce the quantity of water/ cooking liquid if you prefer less gravy.

 

 

  1. Simmer the soaked chickpeas in plenty of water and ¼ tsp salt until tender. Drain and reserve a cup of the cooking liquid.
  2. Heat the oil/ ghee in a pot. Add the onion and saute until it is golden. Add the Spice Zen Chickpea Spice Blend & stir for a minute. Add garlic, ginger and tomato and cook for 5 minutes.
  3. Add the cubed potato, salt and 1.5 cups of water/ cooking liquid and bring to the boil.
  4. Add the cooked chickpeas. Cover & simmer for 15-20 minutes or until potatoes are tender.
  5. Add the Spice Zen Garam Masala, the lemon juice and simmer for a minute.
  6. Garnish it with fresh coriander/ ginger and serve with Indian bread or steamed basmati rice.
  7. Try it with a bread roll and salad on the side.
Mail me to send Recipes: info@spicezen.com.au

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