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