I was flipping through my giant binder of recipes I've collected and drafted over the years and found a recipe for Chickpea Vindaloo that used to be one of my very favorite ways to enjoy chickpeas. Somehow or other, I haven't made it for at least a year but the cold temperatures here made this a perfect choice for dinner — hearty and filling, the buttery chickpeas are simmered with potatoes in a wonderful warming, spicy and fragrant broth with Vindaloo seasonings. It was every bit as yummy as I remembered it. In the past, I have also replaced the potatoes with fried cubes of paneer cheese cubes, if you want to try that instead.
On the menu with carrot rice.
|Recipe by Lisa Turner|
Published on January 3, 2008
Hearty and nourishing chickpeas and potatoes simmered in a warming spicy and fragrant Vindaloo-style broth
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