Best 2 Curried Potatoes And Chickpeas Recipes

Curried potatoes and chickpeas is a flavorful and satisfying dish that is relatively easy to make and can be tailored to your desired spice level. It is a delicious combination of tender potatoes, creamy chickpeas, aromatic spices, and a rich, flavorful sauce. Whether you are looking for a hearty vegan meal or a comforting side dish to serve with your favorite protein, this curried potato and chickpea dish is sure to hit the spot. With just a few simple ingredients and some basic cooking skills, you can create a culinary masterpiece that will leave your taste buds dancing. So grab your apron and let's embark on a delightful culinary journey as we explore the best recipe for cooking curried potatoes and chickpeas.

Here are our top 2 tried and tested recipes!

CURRIED POTATOES AND CHICKPEAS

Curried Potatoes and Chickpeas image

Provided by Food Network Kitchen

Time 35m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
Kosher salt
3 tablespoons unsalted butter
1 1/2 teaspoons curry powder
1/4 teaspoon cayenne pepper
1 15-ounce can chickpeas, drained and rinsed
2 cups fried onions (one 2.8-ounce can)
1/2 cup plain Greek yogurt
1/4 cup chopped fresh cilantro, plus leaves for topping
2 tablespoons fresh lime juice
1 jalapeno pepper, thinly sliced (remove seeds for less heat)

Steps:

Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.
Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.
Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.

STUFFED SWEET POTATOES WITH CURRIED CHICKPEAS AND MUSHROOMS

Stuffed Sweet Potatoes with Curried Chickpeas and Mushrooms image

This easy, Indian-inspired vegetarian dinner stars baked sweet potatoes loaded with curry-spiced chickpeas, mushrooms, and spinach. Roast the sweet potatoes ahead of time to get dinner on the table even faster.

Provided by Katherine Sacks

Categories Back to School Dinner Vegetarian Sweet Potato/Yam Chickpea Mushroom Curry Spinach Yogurt Lime Cilantro Small Plates

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 (15-ounce) cans chickpeas, drained, rinsed, patted dry
8 ounces button mushrooms, quartered (about 3 1/2 cups)
2 teaspoons curry powder
1/2 teaspoon ground cumin
5 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
4 medium sweet potatoes (about 9 ounces each)
5 ounces baby spinach (about 4 packed cups)
2 limes
1/2 cup Greek-style plain full- or low-fat yogurt
1/2 cup coarsely chopped cilantro, plus whole leaves for serving

Steps:

Preheat oven to 450°F. Toss chickpeas, mushrooms, curry powder, cumin, 2 Tbsp. oil, and 3/4 tsp. salt on a rimmed baking sheet. Divide mushrooms and chickpeas into separate piles and spread in a single layer.
Cut potatoes in half lengthwise. Rub with 1 Tbsp. oil and 1/2 tsp. salt and transfer cut side down to another rimmed baking sheet.
Roast vegetables and potatoes, rotating pans halfway through and arranging spinach over vegetables during the last 2 minutes of cooking, until chickpeas are golden brown and crisp and potatoes are fork-tender, about 25 minutes.
Meanwhile, juice limes to yield 6 Tbsp. juice. Blend yogurt, 4 Tbsp. lime juice, and 1/2 cup chopped cilantro in a blender until smooth.
Transfer spinach, mushrooms, and chickpeas to separate bowls. Transfer potatoes to a serving platter. Using the back of a spoon, gently push down in center of potato halves to create a divot.
Spoon vegetables into divots, then top with yogurt sauce and cilantro leaves.
Do Ahead
Potatoes, chickpeas, and mushrooms can be cooked 3 days ahead; store separately, cover, and chill. Reheat in oven before serving.

Tips:

Use a variety of spices. Curry powder is a blend of spices, but you can also add other spices like cumin, coriander, turmeric, and garam masala to taste.
Don't be afraid to adjust the heat level. If you like things spicy, add more chili powder or cayenne pepper. If you prefer a milder dish, use less.
Use fresh ginger and garlic. These ingredients add a lot of flavor to the dish. If you don't have fresh ginger and garlic, you can use ground ginger and garlic powder, but the flavor will be less intense.
Use good quality potatoes. Waxy potatoes, such as Yukon Golds or red potatoes, hold their shape well and are less likely to fall apart when cooked.
Don't overcook the potatoes. They should be tender but still have a slight bite to them.
Garnish the dish with fresh cilantro or parsley. This adds a pop of color and freshness.

Conclusion:

Curried potatoes and chickpeas is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover potatoes and chickpeas. The curry sauce is flavorful and creamy, and the potatoes and chickpeas are tender and filling. This dish can be served with rice, naan, or roti.