Indian | Bombay Potatoes & Chickpeas

Posted on July 21, 2020

One-pot dish. Similar to Tasty Bites Bombay Potatoes.

Yield: 4 servings

Ingredients

neutral high-heat oil (like grapeseed)

1 medium yellow onion, diced

3 cloves garlic, minced

1 tablespoon fresh, minced ginger

1 pound yellow potatoes (about 3), cubed

1 15-ounce can of chickpeas, drained

1 15-ounce can of diced tomatoes

2 cups vegetable broth

cilantro, to garnish

 

~ Spice Mix ~

1 tablespoon Madras curry powder

2 teaspoons dried thyme

1 1/2 teaspoons ground coriander

1 teaspoon chili powder

1/2 teaspoon ground cardamom

1/2 teaspoon ground tumeric

couple grates of fresh nutmeg

couple grinds of fresh black pepper

1 teaspoon kosher salt

 

Method

In a Dutch oven over medium heat, sauté onions in oil until translucent, about 5 to 7 minutes. Add garlic and ginger and sauté for about 30 seconds or until fragrant. Add the spices and cook for another minute.

Add the potatoes and cook and stir until the potatoes are coated in the spices. Add the chickpeas, tomatoes, and vegetable broth. Turn up the heat. Once the mixture comes to a strong simmer, lower the heat to medium and cook for 30 to 40 minutes, or until the potatoes are cooked through. If you need more liquid during cooking, add broth or water.

Garnish with cilantro. Serve with rice and/or naan.

 

(Ref. "Vegan Bombay Potatoes" recipe, Okonomi Kitchen blog.)