Happy Wednesday, everyone! I’m kicking off the first day of a new rotation at work by posting a healthy recipe that you can enjoy while I am taking care of germy children in the ER. Yeah! I’ve been trying to come up with more vegetarian recipes, but I always have trouble actually filling up on veggies. Last night, I decided to use chickpeas as a substitute for meat, hoping they would fill me up. I was right! After eating this dinner, I didn’t miss meat at all (well, not that much).
If you don’t like chickpeas, you can substitute lentils. If you don’t like potatoes, you can leave them out completely. I’m guessing this recipe would taste good with a variety of different vegetables (peas, cauliflower, etc), so experiment and see what you can come up with.
Chickpea and Potato Curry
Prep time: about 7 minutes
Cook time: about 30-40 minutes
1 teaspoon olive oil
1 medium onion, cut into a large dice
2 cans chickpeas, drained
1 potato, cut into bite-sized pieces (I used a Yukon gold potato. You can use red skin or white potatoes, but don’t use russets. They’ll get too mealy)
1 28 oz can whole, peeled tomatoes (roughly chopped) or diced tomatoes in juice, with the juice in the can
2 teaspoons ground cumin
2 teaspoons curry powder
salt to taste
1 tablespoon butter
In a medium-sized pot, heat the olive oil for 1-2 minutes over medium heat. Add the onion and stir, and saute for 2-3 minutes. Add the chickpeas, potato, tomatoes, cumin, and curry powder, and stir. Cook over medium-low heat, covered, for about 10 minutes. Taste, then add salt as needed. Cover again and cook for another 20 minutes. When the potatoes have cooked through, the dish is done. Stir in one tablespoon of butter at the end.
Serve over rice.