indian chickpea potato curry

I LOVE Indian food, but have a hard time getting Joe to eat it. I tried this dish at home and it was a big hit! It is a slow cooker dish (but only because they have you cook dried chickpeas in water for 6 hours to make them tender, so instead, I just used canned chickpeas). It is also a vegetarian recipe, but I used chicken stock for flavor and them added some shredded chicken for extra protein (and because Joe loves meat). I also tweaked the spices a bit, adding garam masala and cumin. You can also chop and add some jalapeno for more heat.

2 1/2 cups chicken stock
2 cans chick peas
1 russet potato (diced)
1/3 cup chopped green pepper
1/3 cup chopped onion
1/2 cup coconut milk
2 tsp chile powder
1 tsp turmeric
1/4 tsp garam masala
1/2 tsp cumin
1 tsp red pepper flakes
salt to taste (about 1 1/2 tsp)
1 and 1/2  to 2 chicken breasts (boil and shred with forks)

In a large stock pot of dutch oven, add the chickpeas, potatoes, and chicken stock.

In a skillet, saute the chopped onion and green pepper until tender and then add to the chickpea mixture.

Bring to a boil, add the coconut milk and all the spices listed above. Let simmer for 1 hour.

Boil 2 chicken breasts in water and shred them with forks. Add the shredded meat to the chickpea mixture. Stir well, let simmer for another 20 minutes and serve.

Best served with Basmati rice cooked with 2 tsp cumin seeds (I used my rice cooker and this came out great!) Sprinkle fresh chopped mint and cilantro on top to really tie the dish together!

Adapted from the Gourmet Vegetarian Slow Cooker  (great cookbook!)

Next up, I'll be re-using my meat sauce from the other night to make some lasagna! With no boil noodles (my new favorite!)