Curried Chick Peas and Potatoes | PCC Natural Markets

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Curried Chick Peas and Potatoes

Serves: 4 to 6

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Warm Indian spices turn a one-pot meal into something deeply satisfying.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


In a large, heavy stockpot, sauté onions, peppers, garlic and ginger in oil over medium heat until soft, about 8 minutes. Add garbanzos and potatoes. Add just enough water to cover everything. Slowly bring to a boil. Reduce heat to low and simmer for 25 to 30 minutes, until the potatoes are tender.

Stir in spices and parsley. Adjust seasoning to taste. Serve over basmati rice.

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

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