Spiced chickpeas with tomatoes & potatoes

Name: Spiced chickpeas with tomatoes & potatoes
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Indian, Asian
Ingredients: 1 medium Uncooked potato(es) peeled and cut into 1⁄2-inch cubes; 0.25 cup(s) Dry lentils red variety, picked over, rinsed, and drained; 4 tsp Canola oil; 1 medium Uncooked onion(s) chopped; 1 small Jalapeño pepper(s) seeded and chopped; 0.25 tsp Garam masala; 1 tsp Cumin seeds or other brand; 1 pound(s) Plum tomato(es) chopped; 15.5 oz Chickpeas rinsed and drained; 1 Tbsp Ginger root peeled and minced; 2 medium clove(s) Garlic minced; 2 Tbsp Cilantro fresh, chopped

3 steps

Prep:25minCook:35min

Combining chickpeas, lentils, and potatoes, this hearty Indian dish produces a flavor-packed vegetarian lunch or dinner that is sure to satisfy. Garam masala is a common Indian spice blend that varies by region and even household but often contains cloves, cinnamon, coriander, cumin, nutmeg, peppercorn, and a range of other spices. Chickpeas, from the legume family, are high in protein and have long been a staple of Indian cuisine. Red lentils give this dish a thick, rich sauce. If you’d like a thinner sauce, stir in a little water or low-sodium broth just before removing the pan from the heat.

Updated at: Thu, 17 Aug 2023 04:46:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories566.1 kcal (28%)

Total Fat11.7 g (17%)

Carbs92 g (35%)

Sugars16.3 g (18%)

Protein27.8 g (56%)

Sodium37.9 mg (2%)

Fiber17.5 g (63%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1potato

medium, Uncooked, peeled and cut into 1/2-inch cubes

¼ cupDry lentils

red variety, picked over, rinsed, and drained

4 tspcanola oil

1onion

medium, Uncooked, chopped

1Jalapeño pepper

small, seeded and chopped

¼ tspGaram Masala

1 tspCumin seeds

or other brand

1 poundPlum tomato

chopped

15.5 ozChickpeas

rinsed and drained

1 TbspGinger root

peeled and minced

2 cloveGarlic

medium, minced

2 Tbspcilantro

fresh, chopped

Instructions

Step 1

Bring a medium saucepan of lightly salted water to a boil. Add the potato and cook until fork-tender, about 7 minutes; remove with a slotted spoon and set aside, reserving the cooking liquid.

Step 2

Add the lentils to the same saucepan and return to a boil. Cook until the lentils are tender, 8 – 10 minutes; drain and set aside.

Step 3

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, jalapeño, garam masala, and cumin. Cook, stirring frequently, until the onion begins to soften, 3 – 4 minutes. Stir in the potato, tomatoes, chickpeas, ginger, and garlic; cook, stirring occasionally, until the tomatoes soften, 4 – 5 minutes. Stir in the lentils and cook until heated through. Remove from the heat and stir in the cilantro. Yields 1 cup per serving.

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