Chickpeas are a great choice for a healthful family meal; they're high in fiber, iron, vitamins and antioxidants. And 20 percent of the legume is protein, about the same as meat.
Serve over brown rice, accompanied by a cucumber-coconut raita, if desired.
Make Ahead: The curry can be made and refrigerated 1 day in advance.
Servings: 4 - 6
- 2 tablespoons grapeseed oil
- 1 1/2 cups thinly cut onion wedges
- 3 cloves garlic, minced
- 3 tablespoons peeled, grated ginger root
- 3/4 teaspoon cumin seed
- 2 cups fresh or canned tomatoes, with their juices
- 2 teaspoons garam masala
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1 teaspoon sea salt, plus more as needed
- 2 cups water
- 2 cups cubed Yukon Gold potatoes (1/2-inch cubes)
- 5 cups cooked, drained chickpeas (from three 15.5-ounce cans)
- 2 tablespoons lime juice
- 1/4 cup chopped cilantro (optional)
Heat a large saucepan over medium-high heat and add the oil. Once the oil is hot, add the onion, garlic and ginger, and cook until the garlic starts to brown, 1 to 2 minutes, stirring frequently.
Add the cumin seed, tomatoes, garam masala, turmeric, coriander, salt and water. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, for 15 minutes, adjusting the heat so the liquid is barely bubbling.
Add the potatoes and chickpeas. Cook until the potatoes are tender, 20 to 30 minutes.
Season to taste with salt, and stir in the lime juice and cilantro, if desired. Serve immediately, or cool to room temperature, cover and refrigerate.
Adapted from "Family Meals," by Maria Helm Sinskey (Oxmoor House, 2009).
Tested by Nicole Schofer.
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