Samosa Chickpea
Dive into the vibrant flavors of this hearty Samosa Chickpea recipe, a delicious fusion dish inspired by the classic samosa filling. Perfectly spiced with a medley of aromatic seasonings like cumin, turmeric, and garam masala, this protein-packed vegetarian dish combines tender chickpeas, creamy potatoes, and sweet peas in a rich tomato-based sauce. The addition of freshly chopped cilantro and optional green chili gives it a fresh and customizable finish. Simple to prepare in under 45 minutes, this one-pot wonder pairs beautifully with naan, basmati rice, or even as a flavorful stuffing for wraps. Whether enjoyed as a comforting weeknight dinner or a crowd-pleasing side, this Samosa Chickpea curry is sure to impress.
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Recipe Information
Ingredients
- 2 cups Chickpeas (cooked or canned)
- 2 pieces Potatoes (medium-sized, diced)
- 1 piece Onion (finely chopped)
- 1 cup Peas (frozen or fresh)
- 1 teaspoon Ginger (minced)
- 2 cloves Garlic (minced)
- 1 piece Green chili (finely chopped, optional)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Cumin powder
- 0.25 teaspoon Red chili powder (optional)
- 2 pieces Tomatoes (finely chopped)
- 0.25 cup Cilantro (fresh, chopped)
- 2 tablespoons Oil
- 1 teaspoon Salt
- 1 cup Water
Instructions
Peel and dice the potatoes into small cubes. If using canned chickpeas, rinse and drain them well.
Heat oil in a large pan or skillet over medium heat and add cumin seeds. Let them sizzle for 30 seconds until aromatic.
Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced ginger, garlic, and green chili (if using), and cook for another minute until fragrant.
Add the turmeric powder, coriander powder, cumin powder, garam masala, and red chili powder (if using). Stir well to coat the onion mixture in the spices.
Add the chopped tomatoes and salt. Cook until the tomatoes have softened and the mixture forms a thick paste, about 5 minutes.
Add the diced potatoes and 1 cup of water. Cover and simmer for 10 minutes, or until the potatoes are tender, stirring occasionally.
Stir in the cooked chickpeas and peas. Let the mixture cook uncovered for an additional 5-7 minutes to allow the flavors to meld.
Taste and adjust seasoning as needed. Turn off the heat and garnish with freshly chopped cilantro.
Serve hot with rice, naan, or enjoy it as a standalone dish.
Nutrition Facts
Calories |
1455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3078 mg | 134% | |
| Total Carbohydrate | 224.3 g | 82% | |
| Dietary Fiber | 55.5 g | 198% | |
| Total Sugars | 44.8 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 443 mg | 34% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 3971 mg | 84% | |
*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.
