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
On the top of the reading stack: Gogol
Audio Accompaniment: Vladislav Delay