Spicy Chickpea and Potato Curry
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.
Prep Time: 15 minutes
Cook Time: 45 minutes
- 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.
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Calories: 262 Fat: 7.9g Saturated fat: 0.7g Cholesterol: 0mg Sodium: 247mg Carbs: 39.6g Protein: 10.9g
2 tablespoons of canola oil 1 large onion, chopped 1 carrot, chopped 4 clove garlics, minced 1 minced jalapeño 2 tablespoons of curry powder 1 teaspoon of ground cumin 2 gold potatoes, peeled and cubed 2 cans of chickpeas (15-ounce), drained and rinsed 2 cans of (15-oz) can no-salt-added diced tomatoes 2 cups of vegetable stock 2 tablespoons of cilantro, chopped