While my usual version of aloo gobi needs little adornment, I couldn't resist adding some chickpeas to this traditional dish for a protein boost. An additional bonus is it helped fill out the meal resulting in less cooking when I was feeling a bit sluggish and lazy.
Not that you would ever know that laziness motivated the creation of this vibrant dish that went so well with a side grain dish and some leftover soup as a starter. Full of spicy zest and substance from the vegetables and the legume, complement the meal even further with some homemade dosa or other preferred Indian flat bread for a veritable feast if you have the time, although if served with basmati rice you will still have a perfectly balanced and nourishing meal.
|Aloo Gobi with Chickpeas|
|Recipe by Lisa Turner|
Published on June 10, 2014
Classic curry of cauliflower and potato simmered in a fragrant spiced tomato sauce with tender buttery chickpeas added
More Indian vegetable dishes you are sure to enjoy from Lisa's Kitchen:
Aloo Mattar (Potato and Pea Curry)
Cauliflower and Pea Curry
Chana Chaat (Tangy and Tart Chickpea Salad)
Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms
I'm sharing this with lovely Susan, who is hosting MLLA this month.
On the top of the reading stack: Gogol
Audio Accompaniment: Vladislav Delay