Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 can (14 oz) diced tomatoes
- 2 large potatoes, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Add minced garlic, grated ginger, cumin seeds, turmeric, coriander, and garam masala. Cook for 1 minute until fragrant.
- Stir in diced tomatoes and cook for 5 minutes, allowing the flavors to meld.
- Add diced potatoes, chickpeas, vegetable broth, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes until potatoes are tender.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- You can add spinach or other greens for extra nutrients.
- Adjust spices according to your preferred heat level.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal Kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg