Curried Potatoes and Chickpeas

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 6 servings
Save Recipe

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)

Directions

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 

Curried Potatoes and Chickpeas

Curry Lamb Shanks with Potatoes

Crunchy Chickpeas

Roasted Chickpeas

Chickpeas with Prawns

Chickpea Pancake

Chickpeas with Chard

Chickpea and Potato Soup

🤤 More Drool-Worthy Recipes