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Chickpea and Potato Curry

From Recipe Tin Eats
  • minutes
  • Serves 3 to 4

INGREDIENTS

1 1/4

cut into cm 1 1/2 cups potatoes

28 oz

Chickpeas

2

Garlic cloves, large

1

Onion, large white, or yellow brown

2 tbsp

Parsley, fresh

2

Scallion/shallot, stems

2 tsp

Thyme, dried

14 oz

Tomatoes

2 cups

Chicken broth/stock

1 tsp

Allspice, powder

3/4 tsp

Cayenne pepper

2 tbsp

Curry powder

1 tsp

Nutmeg

1 1/2 tsp

Paprika, smoked

1

Salt

1 tsp

White pepper

3 tbsp

Cooking oil

1 tsp

Cumin, powder

1

Curry

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