Spicy Chickpea Potato

Spicy Chickpea Potato is a super simple vegetarian dish to add to your recipe repertoire. It’s delicious, nutritious, easy to put together and pairs well with so many different meals.

It has been raining incessantly the whole week. It’s wet and cold but I love this weather and the only thing I really want to do is snuggle under the blanket with a mug of coffee and a good book.

But miles and miles – oops sorry, chores and chores to be done before I go to sleep…..

I am in no mood for cooking up elaborate stuff or experiment with anything new. This mildly spiced chickpea potato dish is a fool proof one to make, simple and delicious and ready in a jiffy. Though the title says spicy, the dish does not leave behind a fiery, burning sensation- it is just rightly spiced where you get to enjoy the true flavours of the spices than the heat.

The pairing of chickpeas and potato is so common and you can find recipes using these two together in almost all kinds of cuisines. This spicy chickpea potato recipe is distinctly Indian with the use of classic spices like mustard seeds, coriander, chilli and turmeric. A quick dish and perfect for busy days.

This chickpea potato dish can be an excellent side to any Indian meal that consists of rice, dal, flatbreads and curries. But it is also a great side for other kind of meals like a Meditteranean platter with pita, chicken skewers, salad and tzatiki. Or put it inside a taco along with shredded lettuce, pickled onions and avocado crema. The options are endless….

Here are a few other delicious vegetarian dishes that will make you forget meat…

1. Handi Paneer (Indian cottage cheese simmered with spices)
2. Cauliflower Dal
3. Dahi Bhindi (Okra in Yoghurt Gravy)
4. Kaju Paneer Masala (Indian cottage cheese in cashewnut gravy)

Print Recipe

Spicy Chickpea Potato

Course: Side Dish

Cuisine: Indian, Vegetarian

Author: Dhanya Samuel

Ingredients

• Potatoes – 1 kg peeled and quartered
• Chickpeas – 400 gms soaked, washed and drained (you can use canned variety too)
• Vegetable oil – 4 tbsp
• Mustard seeds – 1 ½ tsp
• Ground coriander – 2 tsp
• Turmeric powder – ½ tsp
• Chilli flakes – 1 tsp reduce if you like it less spicy
• Salt – to season
• Thick plain yoghurt/curd – ½ cup
• Coriander leaves – finely chopped for garnish

Instructions

• Boil the potatoes in salted water (do not make it mushy), drain and keep aside.
• Cook the chickpeas in salted water, drain and keep aside.
• In a large pan, heat oil and crackle mustard seeds.
• Reduce heat and add all the powdered spices and sauté for 30 seconds.
• Add the potatoes and chickpeas; combine well and season with salt if necessary.
• Cook for 10 minutes on low heat till the spices combine well with the potatoes and chickpeas.
• Remove to serving dish, drizzle with yoghurt and garnish with chopped coriander leaves.
• Serve hot.