Aloo Chana (Potato and Chickpea Curry)
Ingredients
1 medium potato (approximately 180g)
1 small onion (approximately 60g)
15ml (1 tbsp) rapeseed or olive oil
pinch of cinnamon
pinch of turmeric
100g cooked chickpeas
300ml vegetable stock (use an unsalted vegetable stock)
Utensils
- Non-stick saucepan
- Handheld blender or food processor
Allergens
Method
- Wash, peel and dice the potato. Peel and finely dice the onion.
- Heat the oil in a medium saucepan and sauté the potato and onion with the spices for a few minutes.
- Stir in the chickpeas and stock, then simmer for approximately 15 minutes or until the potatoes are tender.
- Blend together the mixture using a handheld blender or food processor. Do not add any salt.
- Serve warm.
Tip
Cool any leftovers and transfer to ice cube trays and freeze to provide convenient portions for future use. This is a great top tip if you’re stuck for time and need to make a simple yet tasty Aloo Chana for your hungry little infant!
Good to know
The creamy consistency of chickpeas makes our Aloo Chana baby curry recipe yummy!
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