Potato and Chickpea Curry

Potato and Chickpea Curry

   By Rumana Zahn

Another good way to eat more pulses. Chickpeas will provide you with good source of protein and fibre and this is a great way to eat them. You can make it without the potato and any left overs add it as a filling into a jacket potato.


Curry Masala (see masala recipe)
1lb/450g of potatoes cut into chunks
15oz/400g tin of chickpeas
1 tsp garam masala powder
Half cup of fresh coriander


  1. Make up the curry masala.
  2. Add in the potatoes and half a mugful of water and cook for 10mins or until potatoes are cooked. Add more water if needed to stop masala sticking or burning. Take off heat.
  3. Strain the chickpeas and add to the curry. Heat through for a couple of minutes.
  4. Before serving add the garam masala and fresh coriander.