Chickpea and Potato Curry


I like chickpeas in not just hummus, but also in stews, salads, and curries. These little beans are so healthy and nutritious and I believe that everyone needs to have them more often. This curry is healthy, easy and quick, and full of flavor.

Ingredients of Chickpea and Potato Curry

  • 2 tablespoons canola oil
  • ½ medium white onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons curry powder
  • 2 cups vegetable broth
  • 1.3 kg potato, cubed
  • ½ cup fresh scallion, chopped
  • 2 teaspoons fresh parsley
  • pepper, to taste
  • 425 g chickpeas
  • 1 tablespoon ghee, mixed with 1 tablespoon of flour

How to Make Chickpea and Potato Curry

  1. Heat the oil in a kadhai over medium-high heat and add the onion and garlic.
  2. Sauté until soft.
  3. Add the curry powder mixture to the pot.
  4. Add half of the vegetable broth and potatoes, and stir to combine.
  5. Add the scallions and parsley.
  6. Season with pepper. Cook until the sauce is thick.
  7. Add the chickpeas and remaining vegetable broth, and mix.
  8. Add the ghee and flour mixture to the pot and stir to incorporate.
  9. Cook until the potatoes and chickpeas are tender and the sauce thickens.


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