Curried Chickpeas, Peas and Potatoes

YIELD: SERVES 2 

Energy: 805 calories 

Fat: 10 grams 

Protein: 30 grams 

Total carbohydrates: 175 grams 

Fiber: 35 grams 

Untitled design (16)

Servings: 2

Calories per Serving: 0

Prep Time:

Cook Time:

Total Time:

Ingredients

2 medium onions, diced 

5 garlic cloves, minced 

1 tablespoon minced fresh ginger 

1⁄2 teaspoon ground cumin 

1⁄2 teaspoon ground coriander 

1 teaspoon curry powder 

1/2 teaspoon turmeric

1 cup canned chopped tomatoes in liquid (no salt added) 

6 medium potatoes, peeled and diced 

2 cups canned chickpeas, rinsed and drained 

16 ounces cherry tomatoes, chopped 

2 cups chopped cauliflower

1 cup frozen peas, thawed 

1⁄2 cup chopped fresh parsley, plus more for garnish 

1 lemon, sliced into wedges 

Instructions

Sauté the onion, garlic, ginger, and spices over medium heat until the onions become translucent and begin to caramelize, 7 to 10  minutes. Add 1 tablespoon of water at a time, if necessary, to keep the ingredients from sticking to the pan. 

Stir in the tomatoes and potatoes. Cover and simmer until the potatoes are just tender, about 15 minutes. Add the chickpeas, cherry tomatoes, cauliflower, and peas and simmer for another 5 minutes. Remove the pot from the heat and stir in the parsley. Serve with a sprinkle of more parsley and lemon wedges.

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