Fragrant Indian Spiced Potatoes and Chickpeas 5fix
Elevate your weeknight meals with this easy and fragrant Indian Spiced Potatoes and Chickpeas recipe, perfect for busy days when you want bold, comforting flavors in a flash. Ready in just 35 minutes, this one-pan dish combines tender baby potatoes and protein-packed chickpeas with a medley of classic Indian spices like turmeric, cumin, coriander, and garam masala, creating a rich and aromatic base. The addition of fresh ginger, garlic, and tomato adds layers of flavor, while a finishing touch of cilantro brightens up the dish beautifully. Naturally vegan and gluten-free, this versatile recipe can be served as a flavorful side or a satisfying main alongside warm naan or steamed rice. Ideal for quick, wholesome, and delicious cooking!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams baby potatoes
- 400 grams canned chickpeas
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon garam masala
- 0.25 teaspoon red chili powder (optional)
- 1 medium tomato, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons vegetable oil
- 120 milliliters water
- 1 teaspoon salt
Instructions
Wash the baby potatoes thoroughly and cut them into halves (or quarters if large).
In a medium-sized pan, heat the vegetable oil over medium heat.
Add the finely chopped onion and sauté until golden brown, about 5–7 minutes.
Stir in the minced garlic and grated ginger, cooking for 1–2 minutes until fragrant.
Add the turmeric, ground cumin, ground coriander, and optional red chili powder. Stir the spices into the onions for about 30 seconds to release their aroma.
Mix in the chopped tomato and cook for 3–4 minutes until it softens and combines into the mixture.
Add the halved baby potatoes and canned chickpeas (drained and rinsed). Stir to fully coat the ingredients in the spice mixture.
Pour in the water and salt, then cover the pan with a lid. Let the potatoes simmer on medium heat for 15 minutes or until the potatoes are tender, stirring occasionally.
Once the potatoes are cooked, sprinkle in the garam masala and stir well.
Garnish with freshly chopped cilantro and serve warm as a side dish or a main meal with naan or rice.
Nutrition Facts
Calories |
1054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3576 mg | 155% | |
| Total Carbohydrate | 168.9 g | 61% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 21.5 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3417 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
