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Chickpeas & Potatoes with Garlic

Chickpeas & Potatoes with Garlic
Chickpeas & Potatoes with Garlic
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  • 28 oz. can chickpeas, drained
  • 3 med. potatoes, peeled and cut into small cubes
  • 10 cloves of garlic, peeled
  • 2 tbs. water
  • 1 tsp. cumin seeds
  • 1 jalapeno, seeded and sliced (use more if you dare)
  • 8 oz. tomato sauce
  • 1/2 tsp. ground cumin
  • 1 cup water salt to taste


  1. Process garlic and 2 tbsp. water into a paste in a food processor.
  2. Heat skillet over medium heat. Add garlic paste and cook for a couple of minutes, stirring continuously. Add more water if it dries out too much.
  3. Add cumin seeds and stir for 1 minute.
  4. Add tomato sauce, stir and cook for 2 more minutes.
  5. Add remaining ingredients. Stir. Bring to a boil.
  6. Reduce heat to simmer. Cover and cook for about 30 minutes or until potatoes are done.
769 cal
17 g
121 g
42 g

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