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Indian Chickpeas and Potatoes

  • Author: Meagan


I borrowed this from LCBO’s Food and Drink magazine and they called it a ‘side’.  Brock and I enjoyed it as a main with some roasted cauliflower (that I will post tomorrow) and green beans and since the girls weren’t eating this with us, I used half of a jalapeno (with the seeds, put through the food processor with the onion), and the heat was just about right.  Also, I cooked the potatoes ahead of time so it made for a very quick meal.



Indian Chickpeas and Potatoes

810 baby potatoes, cooked with their skins on, cooled slightly and then cut into bite-sized pieces

1 jalapeno (use as much as you’d like)

1 onion, chopped

35 garlic cloves, finely minced

2 T. fresh ginger, finely minced

1 1/2 t. cumin seeds

1 can (19 oz/540 mL) chickpeas, drained and rinsed AND 1/2 t. salt

2 c. frozen peas (optional)

1 t. garam masala AND 1/3 c. fresh coriander, chopped

1 T. fresh lemon juice (or to taste)


Heat a bit of oil in a large skillet over medium heat and cook the jalapeno, onion, garlic and ginger for a few minutes until softened.  Add the cumin seeds and cook for 1 minute more.

Stir in the chickpeas, potatoes and salt and cook until heated through, (then add in the peas, if using and stir until they’re also heated through), about 5 minutes.

Sprinkle on the garam masala and coriander and mix to combine, then finish with the lemon juice.  Enjoy!

  • Category: Beans, Indian, Potatoes


From Meagan's Kitchen

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