Curried Potato and Chickpea Stew - Capital Area Food Bank
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Curried Potato and Chickpea Stew

By cafb May 2, 2018

280 calories | 60g carbs | 6g fat (0.8g sat fat) | 14g protein | 244mg sodium | 13g fiber per serving

Serves 6 for $6.70


  • 2 tablespoons oil
  • 1 onion, chopped
  • 3 cloves garlic
  • 3 tablespoons curry powder
  • 4 Yukon Gold potatoes, chopped into bite sized pieces
  • 1 (15-ounce) can no salt added peas, rinsed and drained
  • 1 (15-ounce) can low sodium chickpeas, with liquid
  • 1 (15-ounce) can low sodium white beans (or kidney beans), rinsed and drained
  • Salt and pepper, to taste


  1. Heat oil in a large skillet on medium heat.
  2. Add onion and sauté until it begins to soften, about 5 minutes.
  3. Add garlic and sauté another 2 minutes.
  4. Add curry powder and mix well.
  5. Add potatoes, peas, chickpeas, and white beans. Mix well, lower the heat, cover, and cook until potatoes are tender, about 20 minutes.

Make it a Meal

Enjoy with brown rice.

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