Aloo Gobi with Chickpeas - A Twist on a Classic

While my usual version of aloo gobi needs little adornment, I couldn't resist adding some chickpeas to this traditional dish for a protein boost. An additional bonus is it helped fill out the meal resulting in less cooking when I was feeling a bit sluggish and lazy.

Not that you would ever know that laziness motivated the creation of this vibrant dish that went so well with a side grain dish and some leftover soup as a starter. Full of spicy zest and substance from the vegetables and the legume, complement the meal even further with some homemade dosa or other preferred Indian flatbread for a veritable feast if you have the time, although if served with basmati rice you will still have a perfectly balanced and nourishing meal.

Aloo Gobi with Chickpeas

Recipe by Lisa Turner Cuisine: Indian Published on June 10, 2014 Classic curry of cauliflower and potato simmered in a fragrant spiced tomato sauce with tender buttery chickpeas added Preparation: 15 minutes Cooking time: 30 minutes Print this recipe Ingredients: 1/3 cup dried chickpeas (1 cup cooked) 3 tablespoons coconut oil or other oil 1 1/2 teaspoons brown mustard seeds 1 1/2 teaspoons cumin seeds 2 tablespoons fresh ginger, grated or minced 3 green chilies, seeded and finely chopped 1/2 tablespoon ground coriander 2 teaspoons ground cumin 1 teaspoon garam masala 1 teaspoon turmeric 1/4 teaspoon cayenne a few pinches of asafetida 1/2 tablespoon dried fenugreek (methi) leaves, crumbled 2 large potatoes, cut into thin wedges or strips 1 small cauliflower, cut into 2-inch florets 3 medium tomatoes, finely chopped 2 teaspoons coconut sugar or brown sugar (optional) water as needed 1 1/2 teaspoons sea salt, or to taste juice from 1 lime (2 tablespoons) 1/4 cup fresh chopped parsley or cilantro, plus more for garnish Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 hour or until the beans are tender. Drain and set aside. Heat the oil over medium heat in a large saucepan. When hot, toss in the mustard and cumin seeds and fry, stirring often, until the mustard seeds turn grey and begin to splutter and pop. Add the ginger and chilies to the pan and stir for another few minutes until fragrant. Add the ground coriander, ground cumin, garam masala, turmeric, cayenne and asafetida, fenugreek leaves and stir for 1 minute. Next add the potatoes and cauliflower, toss to coat, and fry, stirring often, until the vegetables begin to brown slightly. Add the tomatoes and sugar if using, and bring to a gentle boil. Reduce the heat to medium-low and cover. Simmer until the vegetables are tender, stirring often and adding a little water if too dry. After about 15 minutes, add the cooked chickpeas to the pan and simmer for another 5 to 10 minutes, until the vegetables are tender and most of the liquid has evaporated. Stir in the salt, lime juice and parsley or cilantro, and simmer for another few minutes. Serve hot, garnished with more chopped parsley or cilantro and a sprinkle of garam masala. Makes 6 servings

More Indian vegetable dishes you are sure to enjoy from Lisa's Kitchen:
Aloo Mattar (Potato and Pea Curry)
Cauliflower and Pea Curry
Chana Chaat (Tangy and Tart Chickpea Salad)
Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms