Skillet Chickpeas Vindaloo

Name: Skillet Chickpeas Vindaloo
Prep time: 11 min
Cook time: 58 min
Total time: 1 h 9 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500g chickpeas; 1 cauliflower; 200g potatoes; 1 cup garlic; 300g papadum; 1/4 cup garam masala; to taste cumin seeds; 1 tsp curry leaves; 1 tbsp olive oil; to taste salt and black pepper

A skillet Indian chickpea vindaloo with cauliflower, potatoes and garlic, finished with garam masala, cumin seeds and curry leaves, served with papadum.

Total time

69 min

Prep

11 min

Cook

58 min

Difficulty

easy

Cuisine

Indian

gluten-freespicyvegetarian

Ingredients

500gchickpeas

1cauliflower

200gpotatoes

1 cupgarlic

300gpapadum

1/4 cupgaram masala

to tastecumin seeds

1 tspcurry leaves

1 tbspolive oil

to tastesalt and black pepper

Instructions

Drain and season the chickpeas, then bake them over medium-high heat until well browned, about 8 minutes.

Add the cauliflower, potatoes and garlic, cooking until softened, about 8 minutes.

Stir in the garam masala, cumin seeds and curry leaves for 4 minutes.

Warm the papadum separately.

Let the chickpeas simmer for about 12 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.

Calories

668

Protein

32g

Fat

10.5g

Carbs

111.7g

Fiber

21.3g

Sodium

714mg

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