Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Braised Chickpeas Curry
A braised Indian chickpea curry with tomatoes, spinach and potatoes, finished with coriander powder, coconut milk and cumin seeds, served with papadum.
Ingredients
Instructions
Drain and season the chickpeas, then simmer over medium-high heat until well browned, about 5 minutes.
Add the tomatoes, spinach and potatoes, cooking until softened, about 8 minutes.
Stir in the coriander powder, coconut milk and cumin seeds for 4 minutes until fragrant.
Warm the papadum separately.
Let the chickpeas simmer for about 8 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the papadum, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
