Curried Garbanzos
Submitted by christina25
Oil-free curried chickpeas simmered with potatoes, tomatoes, and warm spices like cumin, cinnamon, coriander, and cloves. A naturally vegan one-pot meal that’s rich, hearty, and packed with flavor.
YIELD
4 servingsPREP
15 minCOOK
50 minREADY
65 minNo oil. No dairy. No fancy equipment. Just a big pot, honest ingredients, and a little patience while the spices do their thing.
Onion, garlic, and fresh ginger get sauteed in vegetable broth (yes, broth, not oil), then potatoes and fresh tomatoes join in and cook down into a saucy base. Chickpeas, canned tomatoes, and tomato paste pile on the body, while cumin, coriander, cinnamon, and cloves bring that layered warmth you crave from a proper curry.
After 30 minutes of simmering, the potatoes are tender, the sauce is thick, and your kitchen smells incredible.
Pro Tips
- Sauteing in broth instead of oil still builds good flavor. Let the onions get soft and slightly golden before moving on.
- Use waxy potatoes like Yukon Gold. They hold their shape better than russets in a long simmer.
- The spice blend here is subtle. If you like more heat, add a pinch of cayenne or a chopped fresh chili.
- This gets better overnight. The sauce thickens and the spices meld. Great for meal prep.
Ingredients
Directions
In a large pot, sauté the onion, garlic, and grated ginger in ¼ cup vegetable broth for 10 minutes.
Add potatoes and fresh tomatoes.
Cook and stir for 10 minutes.
Add remaining ingredients.
Bring to a boil, cover, reduce heat, and simmer about 30 minutes until potatoes are tender.
Serve hot.
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