Your eyes need zinc. Here’s the tastiest way to get it.
If you know chickpeas only from the ho-hum salad bar, you’re missing out on the full range of their flavor versatility. These little beans are the MVPs of Middle Eastern kitchens for a reason—they taste great roasted, sautéed, marinated, cooked to a crisp, or smashed and ready to dip.
But even more important, you’re missing out on a delicious way to boost your vision.
Chickpeas are packed with zinc, a mineral that helps support the immune system and combat the inflammation that can lead to age-related macular degeneration—one of the leading causes of vision loss worldwide.
When you dive a fork into this spicy curry you’ll get a bold, flavorful meal that’s comforting and filling. And P.S., the leftovers only improve overnight in the fridge. Now that’s something we can all dig into.
Ingredients
- Heat the oil in a large skillet over medium-high.
- Add the onion and carrot and cook, stirring, until softened, about 8 to 10 minutes.
- Add the garlic, jalapeño, curry powder, and cumin, and cook until fragrant (about 1 more minute).
- Add the potatoes, chickpeas, tomatoes, and vegetable stock, and bring to a boil.
- Reduce to a simmer and cook, partially covered, until the potatoes are tender and the curry is slightly reduced, about 30 minutes.
- Garnish with cilantro and serve with cooked rice or flatbread.
Nutrition Information
| Calories | 262 |
| Fat | 7.9 g |
| Saturated fat | .7 g |
| Cholesterol | 0 mg |
| Sodium | 247 mg |
| Carbs | 39.6 g |
| Protein | 10.9 g |
