
By Anderson Bearden
Chickpea Curry
4 steps
Prep:30minCook:45min
Updated at: Thu, 17 Aug 2023 14:08:59 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
25
High
Nutrition per serving
Calories381.6 kcal (19%)
Total Fat14.8 g (21%)
Carbs53.5 g (21%)
Sugars9.5 g (11%)
Protein12.6 g (25%)
Sodium1226.2 mg (61%)
Fiber13.5 g (48%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

8 ouncestomato
ripe, hulled and coarsely chopped

1 x 2 inchfresh ginger root
piece, peeled and coarsely chopped

4cloves garlic
coarsely chopped

2hot green chiles
Fresh, such as or 3 Thai green chiles or 1/4 to 1/2 jalapeño, optional, seeds removed, if desired

1 cupcilantro
packed, leaves and tender stems

1 tablespoonground coriander

2 teaspoonsground cumin

½ teaspoonground turmeric

½ teaspoonground cayenne pepper

1 ½ teaspoonssalt

1 cupwater

3 tablespoonscanola oil
or safflower

1 x 3 inchcinnamon stick

5green cardamom pods
whole, smashed with the flat side of a chef's knife

2bay leaves

1 cuponion
medium, cut into small dice

2russet potatoes
medium, peeled and cut into 1-inch chunks

2 x 15 ouncecans chickpeas
rinsed and drained
Instructions
Step 1
Combine the tomato, ginger, garlic, chiles, if using, cilantro, coriander, cumin, turmeric, cayenne pepper, 1 teaspoon of the salt and 6 tablespoons of the water in a blender or food processor. Puree to form a smooth, pourable sauce.
Step 2
Heat the oil in a large skillet over medium-high heat. Once the oil shimmers, add the cinnamon stick, cardamom pods and bay leaves; stir for 30 seconds, or until fragrant, then add the onion and potatoes. Cook for about 5 minutes, until the onion softens and the potatoes begin to turn golden.
Step 3
Stir in the pureed sauce, so the onion and potatoes are well coated. Cover, reduce the heat to medium-low and cook for 5 minutes, then uncover long enough to stir in the chickpeas, the remaining 1/2 teaspoon salt and the remaining 1 cup of water. Once the mixture begins to bubble, cover and cook for about 20 minutes, stirring occasionally, or until the potatoes are fork-tender. (If the curry is bubbling too vigorously, reduce the heat to low.)
Step 4
Allow the curry to cool for a few minutes, then discard the cinnamon stick, bay leaves and cardamom pods. Serve warm.
Notes
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