Spicy Chickpea and Potato Curry

Your eyes need zinc. Here’s the tastiest way to get it. 


Bowl of chick peas

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
Servings: 6

Directions

  1. Heat the oil in a large skillet over medium-high. 
  2. Add the onion and carrot and cook, stirring, until softened, about 8 to 10 minutes. 
  3. Add the garlic, jalapeño, curry powder, and cumin, and cook until fragrant (about 1 more minute). 
  4. Add the potatoes, chickpeas, tomatoes, and vegetable stock, and bring to a boil. 
  5. Reduce to a simmer and cook, partially covered, until the potatoes are tender and the curry is slightly reduced, about 30 minutes. 
  6. Garnish with cilantro and serve with cooked rice or flatbread.

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Nutrition Information

Calories: 262
Fat: 7.9g
Saturated fat: 0.7g
Cholesterol: 0mg
Sodium: 247mg
Carbs: 39.6g
Protein: 10.9g

Ingredients

Main Dish

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