This delicious vegan, gluten-free and egg/nuts/lactose-free side dish is made of onions, green onions, tomatoes, potatoes and chickpeas in a flavorful curry sauce – perfect for light recipes!
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | lactose-free |
️Allergens: soy |
⏱ 60 mins – easy
🍽 4 servings – 348 kcal per serving
|
Serving
395g |
Fat
7g |
Sat. fat
0g |
Sodium
467mg |
|
Carbs
59g |
Fibers
13g |
Sugars
9g |
Proteins
13g |
INGREDIENTS
- 1 tbsp canola oil
- 2 cloves garlic
- 1 onion
- 7 green onions
- 1½ tbsp curry powder
- 1½ cups tomatoes
- ¾ cup vegetable broth
- 3 potatoes
- 19 oz chickpeas
- ½ tsp jalapeño peppers
TOOLS
- 1 colander
- 1 knife
- 1 blender
- 1 saucepan
- 1 wooden spoon
- 1 serving plate
- 1 lid
STEPS
Rinse the chickpeas.
Drain the rinsed chickpeas in a colander.
Peel and chop the onion and garlic. Cut the green onions into fine slices and the potatoes into 1-inch cubes. Chop the jalapeno peppers.
Put the tomatoes in a blender and blend to get tomato juice.
Drizzle canola oil over a saucepan and turn on the heat. Add the chopped garlic, chopped onions, and green onion slices and stir with a wooden spoon for 2 minutes. Cook for 4 minutes, then sprinkle with curry powder. Stir again with a wooden spoon. Cook for another minute, then add the drained chickpeas, potato cubes, chopped jalapeno peppers, tomato juice, and vegetable broth. Stir with a wooden spoon and cover with a lid. Cook for 40 minutes, then remove from the heat and remove the lid.
Transfer to a serving plate.
It’s ready to be served !
