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Curried Potatoes and Chickpeas Recipe

Curried Potatoes and Chickpeas

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Recipe courtesy Food Network Magazine

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (30)

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Average Rating:

Total Reviews: 30

Showing 1-10 of 30

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  • on February 27, 2012

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    Definitely a keeper - even my two year old loved it... "more yogurt!" he said. I would recommend a nonstick pan, though - as my potatoes didn't get as crispy as I'd like.

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  • on February 23, 2012

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    Awesome! I made it without the butter and without the yoghurt so it was vegan, and it's still great!!!

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  • on February 03, 2012

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    Easy and super filling.

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  • on January 17, 2012

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    This was wonderful,it reminded us of some sort of exotic hash. As I was making it, I was thinking "This is too simple" but it was very tasty. My boyfriend and I gave it 4/5 stars because it needs a salad or some other addition to be a meal. ( and it did not feed six-more like three We will be having the left overs for brunch with an egg on top tomorrow. It's a keeper!

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  • on August 31, 2011

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    Delicious and easy to make! The flavours are perfect, though we did add a sprinkling of Five Spice which just made it taste even better!

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  • on August 15, 2011

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    Delicious and easy, even for a neophyte like me. The only problem was that it only fed four of us. I guess everyone liked it!

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  • on July 03, 2011

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    I went right past this recipe in the magazine because it did not appeal to me. Luckily, my daughter saw it and made it for dinner one night. Amazing how much we all loved it!

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  • on March 08, 2011

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    Hearty and Delicious. Goes great with a side of roasted cauliflower with garlic and red pepper flakes! I subbed sour cream for yogurt and it was delicious. Love the lime juice thrown in there.

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  • on March 06, 2011

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    Very good! I agree that you don't need to add water to the yogurt topping, as the lime juice thins it enough. I will certainly make this dish again. I might add shallots next time.

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  • on March 06, 2011

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    light sour cream makes it even better

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