![Chickpea and Potato Curry Chickpea and Potato Curry](https://d36fw6y2wq3bat.cloudfront.net/recipes/garbanzos-al-curry-con-patatas/900/garbanzos-al-curry-con-patatas_version_1670472038.jpg)
Chickpea and Potato Curry
ingredients
11
Difficulty
Easy
Time
20'
2 servings
Fresh ingredients
![potato](https://d36fw6y2wq3bat.cloudfront.net/ingredients/patata/patata_1687950307.jpg)
potato
2 units
![onion](https://d36fw6y2wq3bat.cloudfront.net/ingredients/cebolla/cebolla_1687941009.jpg)
onion
1 unit
![garlic](https://d36fw6y2wq3bat.cloudfront.net/ingredients/ajo/ajo_1687941004.jpg)
garlic
1 clove
![lemon](https://d36fw6y2wq3bat.cloudfront.net/ingredients/limón/limón_1687941016.jpg)
lemon
1 unit
![butter](https://d36fw6y2wq3bat.cloudfront.net/ingredients/mantequilla/mantequilla_1687941437.jpg)
butter
1 tbsp
Pantry ingredients
![canned chickpea](https://d36fw6y2wq3bat.cloudfront.net/ingredients/garbanzo_en_conserva/garbanzo_en_conserva_1687941176.jpg)
canned chickpea
14 oz
![curry powder](https://d36fw6y2wq3bat.cloudfront.net/ingredients/curry/curry_1687941177.jpg)
curry powder
2 tbsp
![cumin powder](https://d36fw6y2wq3bat.cloudfront.net/ingredients/comino_en_polvo/comino_en_polvo_1692609389.jpg)
cumin powder
1 tsp
![olive oil](https://d36fw6y2wq3bat.cloudfront.net/ingredients/aceite_de_oliva/aceite_de_oliva_1687941122.jpg)
olive oil
1 tbsp
![black pepper](https://d36fw6y2wq3bat.cloudfront.net/ingredients/pimienta_negra/pimienta_negra_1687941225.jpg)
black pepper
3 pinches
![salt](https://d36fw6y2wq3bat.cloudfront.net/ingredients/sal/sal_1687941363.jpg)
salt
3 pinches
Instructions
1
Wash and cut the potatoes into medium chunks. Mince the garlic and onion.
2
Bring some water to a boil in a pan and add the potatoes. Let cook. When they're done (prick them with a fork to make sure they're soft), drain and set aside for later.
3
Put a little oil into a skillet and heat. Then add the onion and garlic, and cook for a few minutes until the onion starts to turn translucent. Next, add the cumin, curry powder, pepper, and a little salt. Stir and cook for 1 more minute.
4
Add 1 tablespoon butter to the skillet. Let melt with the heat. Add the potatoes and fry for a couple of minutes over medium heat. Then add the drained chickpeas and fry for 2–3 more minutes, stirring regularly. Turn off the stove.
5
Pour the juice from 1/2 a lemon into the skillet. Stir gently until fully absorbed and serve on a plate.
Tips & Tricks
If you have cilantro, mince a handful and sprinkle over the dish. Not only does this make the dish more appealing to the eye, but it gives an incredible flavor.
If you like a bit of heat, add chili powder together with the other spices.