Fragrant Indian Spiced Potatoes And Chickpeas 5fix Recipes

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SLOW-COOKER INDIAN-SPICED CHICKPEAS & RED POTATOES



Slow-Cooker Indian-Spiced Chickpeas & Red Potatoes image

Indian spices simmer with chickpeas and potatoes for an easy vegan slow cooker entree. Grill up some naan and dinner is served!

Provided by Oh My Veggies

Categories     Main Course

Time 4h20m

Number Of Ingredients 17

2 teaspoons olive oil
1 medium yellow onion (diced (about 2 cups))
2 medium cloves garlic (minced (about 2 teaspoons))
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon garam masala
1/2 teaspoon ground ginger
1/4 teaspoon turmeric
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
15 ounce diced tomatoes (1 can)
2 tablespoons tomato paste
1 cup vegetable broth
30 ounces chickpeas, drained and rinsed (2 cans)
1 pound red potatoes (cut into 1/2-inch dice)
1 lime
Small bunch fresh cilantro

Steps:

  • Drizzle the olive oil into a large saute pan over medium heat and swirl to coat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic, coriander, cumin, garam masala, ground ginger, turmeric, red pepper flakes, and salt. Cook, stirring occasionally, for 1 minute. Add the diced tomatoes, tomato paste, and vegetable broth. Stir until combined. Pour into the slow cooker, then stir in the chickpeas and potatoes.
  • Cook on high for 4-5 hours or low for 8-10 hours, or until the potatoes are fork-tender.
  • Ladle into bowls and serve with fresh cilantro and lime wedges for squeezing over the top.

Nutrition Facts : Calories 501 kcal, Sugar 17 g, Sodium 931 mg, Fat 8 g, SaturatedFat 1 g, Carbohydrate 89 g, Fiber 21 g, Protein 23 g, UnsaturatedFat 6 g, ServingSize 1 serving

FRAGRANT INDIAN-SPICED POTATOES AND CHICKPEAS #5FIX



Fragrant Indian-Spiced Potatoes and Chickpeas #5FIX image

5-Ingredient Fix Contest Entry. An easy twist on a traditional Indian curry. Quick and only five ingredients -- Simply Potatoes, chickpeas, spicy diced tomatoes, fragrant garam masala and fresh cilantro. Great served with rice or flatbread.

Provided by jasminbaron

Categories     Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (20 ounce) bag Simply Potatoes Diced Potatoes with Onion
2 teaspoons garam masala
1 (15 1/2 ounce) can chickpeas, undrained
2 (14 1/2 ounce) cans diced tomatoes with spicy red pepper, undrained (or with green chilis)
1/4 cup finely chopped fresh cilantro

Steps:

  • Heat a large, non-stick skillet over medium heat. Add potatoes and garam masala, and cook, stirring frequently, until fragrant, about 2 minutes.
  • Add chickpeas and diced tomatoes. Scrape up any browned bits that have adhered to the pan. Stir and bring to a low boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, until potatoes are tender, about 25 minutes.
  • Sprinkle with chopped cilantro to serve.

Nutrition Facts : Calories 131, Fat 1.3, SaturatedFat 0.1, Sodium 328.9, Carbohydrate 24.9, Fiber 4.9, Protein 5.5

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