Indian-Spiced Chickpea-Potato Chili

Name: Indian-Spiced Chickpea-Potato Chili
Cook time: 6 h
Total time: 6 h
Cuisine: Indian
Ingredients: 2 teaspoons olive oil (optional); 1 teaspoon ground coriander; 1 teaspoon ground cumin; ¼ teaspoon cayenne pepper; 2 Yukon Gold potatoes, peeled and cut into ½-inch dice; 1 large yellow onion, minced; 3 garlic cloves, minced; 1½ teaspoons grated fresh ginger; 1 tablespoon curry powder; ½ cup plain vegan yogurt; ¾ cup thawed frozen baby green peas; Salt; 1 cup water; 4 cups cooked chickpeas or 3 (15-ounce) cans chickpeas, rinsed and drained; 4 cups cooked chickpeas or 3 (15-ounce) cans chickpeas, rinsed and drained; 1 (4-ounce) can (hot or mild) minced green chiles, drained; 1 (14.5-ounce) can crushed tomatoes; ⅓ cup minced fresh cilantro leaves

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
6 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

The pairing of chickpeas and potatoes is popular in Indian cooking, and the combination is especially good in this chili-type dish seasoned with ginger, coriander, cumin, and other Indian spices. For a soy-free version, use a soy-free vegan yogurt.

Ingredients

2 teaspoons olive oil (optional)
1 large yellow onion, minced
3 garlic cloves, minc

Asia
India
Main course
Gluten-free
Vegan

Method

For the best flavor, heat the oil in a medium-size skillet over medium-high heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and ginger and cook for 1 minute longer. Stir in the curry powder, coriander, cumin, and cayenne. Alternatively, omit the oil and sauté these ingredients in a few tablespoons of water or combine them in a microwave-safe