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Curried Potatoes and Chickpeas


Per 1-cup serving

Calories: 143
Fat: 2.5 g
Saturated Fat: 0.3 g
Calories from Fat: 15.7%
Cholesterol: 0 mg
Protein: 4.7 g
Carbohydrates: 27.1 g
Sugar: 3.2 g
Fiber: 4.7 g
Sodium: 220 mg
Calcium: 57 mg
Iron: 3.2 mg
Vitamin C: 15.3 mg
Beta Carotene: 54 mcg
Vitamin E: 0.7 mg
Source: Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.

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  • 1 cup servings
  • 1 tablespoon olive oil
  • 2 large onions, chopped
  • 1 tablespoon cumin seeds
  • 4 potatoes
  • 1 15-ounce can crushed or ground tomatoes
  • 1 15-ounce can chickpeas, undrained
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt


Servings 10


Step 1

Heat oil in a large pot, then add onions and cumin. Cook over high heat, stirring often, until onions are soft, about 5 minutes.

Scrub potatoes and cut into 1/2-inch cubes. Add to onions, along with tomatoes, beans and their liquid, turmeric, coriander, ginger, cayenne, and salt. Bring to a slow simmer, then cover and cook, stirring occasionally, until potatoes are tender, about 25 minutes.


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