In the whirlwind of our daily lives, sometimes we need a recipe that’s not only delicious but also efficient. Our 30-Minute Curry Canned Chickpeas and Potatoes is the answer to your time-strapped kitchen adventures. This delightful curry is a testament to the fact that you don’t need hours of simmering to create a flavor-packed dish.
Ingredients Needed for this 30-Minute Curry Canned Chickpeas:
Gather your ingredients: two cans of chickpeas (also known as channa or garbanzo beans), an aromatic blend of curry powder and turmeric, a trio of green seasoning, minced garlic, and extra virgin olive oil. Don’t forget the onion, hot pepper, potatoes, scallions, thyme, ground-roasted cumin, and a dash of salt for a symphony of flavors.
In just half an hour, you’ll have a rich, aromatic, and fulfilling curry canned chickpeas and potatoes (curry channa and aloo) that’s sure to satisfy your taste buds and your busy schedule.
It’s a testament to the wonders of Indian-inspired cuisine, where bold flavors and speedy preparation intersect beautifully.
Enjoy this 30-Minute Curry Canned Chickpeas with freshly steamed basmati rice, paratha roti, sada roti or any type of Trini flatbread.
A Quick and Tasty Curry Chickpeas and Potato (Curry Channa and Aloo)
Ingredients
- 2 cans chickpeas channa, garbanzo beans, drained and rinsed
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 3 tablespoons green seasoning divided
- 2 tablespoons minced garlic
- 6 tablespoons extra virgin olive oil
- 1/2 onion sliced
- Hot pepper sliced, to taste
- 2 potatoes about 1 lb, peeled and cut into eights
- 2 scallions roughly chopped (if very large, use only two)
- 6 thyme sprigs
- 1 teaspoon ground roasted cumin, or to taste
- Salt to taste
Instructions
- Begin by pouring the extra virgin olive oil into a medium heavy-bottomed pot or dutch oven over high heat. As the oil heats up, add the sliced onion and hot pepper. Sauté them for about 3 minutes until the edges become golden-brown.
- Stir in the curry powder, turmeric, 2 tablespoons of green seasoning, and minced garlic. Allow them to cook for 3 minutes over medium heat, allowing the spices to deepen in color, become fragrant and grainy, about 3-5 minutes.
- Stir in the potatoes and continue to cook for approximately 10 minutes. The aim here is to achieve fork-tender but still firm potatoes.
- Add the chickpeas, scallions, 1 tablespoon of green seasoning, thyme, and a dash of salt. Turn up the heat to high and sauté for an additional 3-5 minutes. Stir occasionally to prevent the chickpeas and potatoes from sticking.
- Pour in enough water to cover the chickpeas and potatoes (approximately 2 cups in total). Bring it to a boil before reducing the heat to low. Cover the pot and let it cook, stirring every 8 minutes. Your aim is tender potatoes and a thickened but not completely evaporated sauce, which should take around 15 minutes. Taste and adjust the salt as needed. Should the chickpeas require more tenderness, continue to add water in small increments until the desired texture is achieved. At the end of cooking it helps to stir the pot repeatedly for about 1 minute to bring it to the right consistency
- To finish, season with ground, roasted cumin chopped culantro (if desired).
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