Potato And Chickpea Chili Recipes

CHICKPEA & POTATO CURRY

Chickpea & Potato Curry image

I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas

Provided by Taste of Home

Categories Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 can (15 ounces) crushed tomatoes
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 large baking potato, peeled and cut into 3/4-inch cubes
2-1/2 cups vegetable stock
1 tablespoon lime juice
Chopped fresh cilantro
Hot cooked rice
Optional: Sliced red onion and lime wedges

Steps:

In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.

POTATO AND CHICKPEA CHILI

Potato and Chickpea Chili image

Make and share this Potato and Chickpea Chili recipe from Food.com.

Provided by elyseinontario

Categories Low Protein

Time 25m

Yield 5 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
2 cups diced potatoes, peeled and cut into 1/2 inch cubes
1 onion, finely chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon hot pepper flakes
1 (19 ounce) can stewed tomatoes, including juice
1 (19 ounce) can chickpeas, drained and rinsed

Steps:

In casserole dish, combine oil, potatoes, onion, garlic, chili powder, cumin and hot pepper flakes.
Microwave, covered, on High for 5 to 8 minutes, stirring once, until potatoes are almost tender.
Add tomatoes with juice and chickpeas. Microwave, covered on high for 8-12 minutes, stirring once, until potatoes are tender.
Let stand, covered for 3 minutes before serving.

Nutrition Facts : Calories 245.3, Fat 4.6, SaturatedFat 0.6, Sodium 610.8, Carbohydrate 45.5, Fiber 8.2, Sugar 5.7, Protein 8.2

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