Chana Aloo Curry (Chickpea & Potato)

Ingredients

2 tablespoons oil or ghee

1 large onion, finely chopped

3-4 garlic cloves, finely chopped

1 inch ginger, finely chopped or grated

1 can diced tomatoes

1-2 can chickpeas

2 large potato or 4 small potatoes

1.5-2 cups water

coriander

juice of 1/2 lime




Spices

Whole Spices

1 bay leaf

3 green cardamom pods

2-3 whole cloves

1 teaspoon cumin seeds

1 cinnamon quill

Ground Spices

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon chili powder

3/4 teaspoon salt, or to taste

Instructions

Heat oil in a pan.

Once the oil is hot, add the whole spices (bay leaf, cardamom pods, cloves and cumin seeds) and fry until fragrant.

Cook the onion, garlic and ginger. Then add in a can of diced tomatoes.

Add the ground spices (coriander powder, turmeric powder, garam masala, ground cumin, smoked paprika, cayenne pepper/chili powder) and salt. Stir to combined.

Add in the chickpeas and potatoes

Transfer to slow cooker, add water, and let the magic happen.

Serve with coriander and lime juice to taste.

Nutrition

Calories 297

Calories from Fat 99

Total Fat 11g

Saturated Fat 1g

Sodium 1046mg

Potassium 588mg

Total Carbohydrates 39g

Dietary Fiber 11g

Sugars 4g

Protein 12g

For more information about chickpeas, I recommend this post on My Fitness Pal blog: Your Guide to Cooking & Eating Chickpeas