Slow-Cooker Indian-Spiced Chickpeas & Red Potatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chickpeas and red potatoes simmered with Indian spices including garam masala, cumin, and turmeric in a tomato-based sauce. A fragrant, hearty vegan curry best served with naan bread.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 teaspoons olive oil
- 1 medium yellow onion (diced (about 2 cups))
- 2 medium cloves garlic (minced (about 2 teaspoons))
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground ginger
- 1/4 teaspoon turmeric
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 15 ounce diced tomatoes (1 can)
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 30 ounces chickpeas, drained and rinsed (2 cans)
- 1 pound red potatoes (cut into 1/2-inch dice)
- 1 lime
- Small bunch fresh cilantro
At a glance
PER SERVING · TIME 260M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 4h
- Sodium
- 1259mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 883mg
- Calcium
- 167mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1259MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.