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Curried Chickpeas and Potatoes

A quick and tasty main course, this will leave you with no excuses to order take out. This spicy stew will satisfy you on many levels, but don’t let the ingredient list scare you. It’s lots of little pinches of spices and you can omit any that you wish and still have a great nutrient-dense stew.
Makes 3–4 servings

Ingredients
1 tablespoon avocado oil
1 red onion, diced
3 cloves fresh garlic, minced
Sea salt
1-inch piece fresh ginger, finely minced
½ teaspoon cumin
½ teaspoon turmeric
¼ teaspoon crushed red pepper flakes
¼ teaspoon chipotle or other chili powder
2 cups diced new or fingerling potatoes, do not peel
1 cup canned organic chickpeas, rinsed well
1 cup spring or filtered water
Fresh lemon juice to taste
2–3 leaves fresh kale (or other dark leafy green), coarsely chopped

Directions
Place oil in a deep skillet over medium heat. Add onions, garlic, and ginger and a pinch of salt. Sauté for 2 minutes. Stir in spices to coat the onions. Add potatoes and cook, stirring, until the potatoes are browned at the edges and tender, about 6 minutes. Add chickpeas and water. Season to taste with salt. Bring to a boil, cover; reduce heat to low and cook until all liquid has been absorbed, about 7–10 minutes. Remove from heat, stir in lemon juice and kale (until it just wilts) and serve.


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