This chickpea and potato stew is comfort food at its best! It's hearty, flavorful, and packed with nutritious ingredients that leave you feeling satisfied.
Whether you're making this chickpea stew for chilly evenings or meal-prep, it never disappoints!
why you will love this recipe
- Easy and Quick: Simple ingredients and straightforward steps make it perfect for busy weeknights.
- Healthy and Filling: Loaded with chickpeas and potatoes, it’s nutritious and very satisfying.
- Great for Meal Prep: Tastes even better the next day, making it ideal for prepping ahead.
- Budget-Friendly: Affordable ingredients that are probably already in your pantry.
- Adaptable: Easy to customize with your favorite veggies or spices.
ingredients
- cooking oil.
- diced onion and minced garlic.
- spices and seasonings - paprika, cumin, ground coriander, curry powder, garam masala, and chili powder.
- potatoes - cubed.
- tomatoes.
- tomato paste.
- chickpeas - For convenience, I like to use canned chickpeas. Make sure to drain all the liquid from the cans and give them a quick rinse to remove any excess salt before adding the chickpeas to your pot or skillet.
- coconut milk.
- chopped coriander - to garnish the curry.
how to make curried chickpea and potato stew
- Saute onion and garlic.
- Saute seasonings - Add salt, pepper, paprika, cumin, ground coriander, curry powder, garam masala, and chili powder.
- Add the potatoes- Stir to coat the potatoes in the spices.
- Add tomatoes - Toss in diced tomatoes and tomato paste. Cook until the tomatoes start to soften. We want to allow the tomatoes to soften, otherwise you just end up with chunky bits, which is not too nice, texture wise.
- Add coconut milk and chickpeas - Then stir to combine.
- Simmer - Cook covered, until the potatoes are tender. Don't forget to stir from time to time.
- Finish - Taste and adjust the seasoning.
- Serve - Garnish with chopped coriander, then serve with your favorite side dishes.
Kate's tips
- Season lightly, then taste and adjust any seasonings at the end to your liking.
- Add the potatoes before you add the tomatoes, so they also absorb the flavors from the spices.
storing leftovers
- This chickpea stew stores beautifully. Once it has completely cooled, portion into freezer-safe bags or airtight containers. It’ll keep up to 4 months in the freezer. You can also refrigerate any leftovers for up to 4 days, which gives you delicious leftovers for lunch or dinner.
- To reheat, gently warm it on the stovetop or in the microwave, adding a splash of water if it has thickened.
serve this chickpea curry with
- Yellow Rice
- Naan.
- Roti
- Enjoy it on its own.
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📖 Recipe
Curried Chickpea and Potato Stew
This curried chickpea and potato stew with coconut milk is delicious, easy to make, and perfect as a comforting meal.
Equipment
cast-iron pot
Ingredients
- 1-2 tablespoon cooking oil
- 1 medium-sized onion diced
- 3-4 cloves garlic minced
- salt and pepper to taste
- 1½ teaspoon ground paprika sweet or smoked
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon curry powder (or more, to taste)
- 1 teaspoon garam masala
- ½ teaspoon chilli powder (optional) use more or less, as preferred
- 3-4 medium tomatoes diced
- 1 tablespoon tomato paste
- 3-4 medium potatoes, cut into 1.2cm / ½" cubes peeled and diced
- 1 can coconut milk - 14.5 oz or 411g
- 1 can chickpeas - 28 oz or 800 g
- a handful fresh coriander (cilantro) - to garnish chopped
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Season with salt, pepper, paprika, cumin, curry powder, garam masala, and chilli powder. Stir for 30 seconds until fragrant.
- Stir in the diced potatoes and cook for 2-3 minutes to coat them in the spices.
- Toss in the diced tomatoes and tomato paste. Cook for 5-10 minutes stirring from time to time, until the tomatoes begin to break down.
- Add the coconut milk and chickpeas then stir to combine.
- Cook until tender: Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
- Taste and adjust the seasoning. Garnish with chopped fresh coriander and serve warm with rice, flatbread, or enjoy it on its own.
Nutrition
Calories: 323kcalCarbohydrates: 37gProtein: 8gFat: 18gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 254mgPotassium: 929mgFiber: 7gSugar: 4gVitamin A: 870IUVitamin C: 33mgCalcium: 71mgIron: 5mg
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