Yields 3

Chickpeas & Potatoes with Garlic

So savory that it should be a weekly staple. Chickpeas easily take the place of chicken in this dish. If you want to surprise your loved ones with a new take on chickpeas this is how you do it!

5 minPrep Time

40 minCook Time

45 minTotal Time

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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)
  • Cookware used:
  • 12 Inch Skillet with Cover


  1. Process garlic and 2 tbsp. water into a paste in a food processor.
  2. Preheat skillet over medium heat.
  3. Add garlic paste and cook for a couple of minutes, stirring continuously. Add more water if it dries out too much.
  4. Add cumin seeds and stir for 1 minute.
  5. Add tomato sauce, stir and cook for 2 more minutes.
  6. Add remaining ingredients. Stir. Bring to a boil.
  7. 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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