Curried Chickpeas with Potatoes/Carrots (Serves 4-6)

Vegan/Gluten-Free

This curry chickpea recipe is truly simple and fragrant; I served it over basmati rice. The addition of potatoes, sweet potatoes and carrots make this a hearty and flavorful dish. You can swap or add ingredients; this really is a versatile dish, throw in some kale or spinach for example. Monday was one of those days coming in from work I needed to make something quick; this is roughly a 30-minute meal. Enjoy and fill your kitchen with the aroma of curry.

Ingredients:
3 Tbsp Extra Virgin Olive Oil
1 Shallot, chopped
1 Sweet Potato, diced
1 Quart (32oz) Vegetable Broth, divided
2 (15.5 oz can) Chickpeas (Garbanzo Beans), drained/rinsed
5 small Gold Potatoes, chopped/quartered-smaller ones
2 Carrots, diced
½ Tbsp Curry powder
1 Tsp Garlic Powder
Salt/Pepper to taste (Abt 1 ½ Tsp Salt and ½ Tsp Pepper)

Directions:
-Heat olive oil over medium heat and sauté shallots for 2-3 minutes until softened.

-Add Sweet Potatoes and continue sautéing for another 2-3 minutes. Then add ½ of the vegetable broth. Bring broth to simmer – low boil, cook sweet potatoes for about 5 minutes.

-Add remaining ingredients: Chickpeas, Potatoes, Carrots, Seasonings and remaining broth. Heat to boil – then reduce heat and simmer for about 20 minutes – potatoes and carrots should be fork tender.

-Serve over Basmati Rice – click here for recipe. Enjoy!