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Sadia Hussain

Jun 15, 2018

Chickpeas and Potato Recipe

This recipe is a balanced mix of onions, tomatoes and spices coating chickpeas and potatoes.

This is a quick recipe especially if you are using canned chickpeas, which in my opinion, are pretty good because they are perfectly tender all the time. Nothing is worse than dried chickpeas not cooked enough and having a hard bite to them.

It is a popular dish in Ramadan, but I make it all year round because I love chickpeas. They are healthy, filling and so versatile. I use them in soups, curries, salads and rice.

Chickpeas and Potato Recipe 

Sadia Hussain




30 Minutes


  • Cooking oil

  • 1 large onion, finely chopped

  • 1 teaspoon salt or to taste

  • 1 teaspoon red chili powder or to taste

  • 1/2 teaspoon turmeric powder

  • 1 small potato, cubed

  • 1/4 cup water

  • 1/4 teaspoon baking soda (optional)

  • 1 can chickpeas rinsed and drained

  • 1 tomato, chopped

  • 1 green chili chopped

  • 1 spring onion, chopped

  • A handful of fresh coriander, chopped


  1. In a medium pan, heat oil and sauté onions until soft and translucent.

  2. Add salt, red chili powder and turmeric powder.

  3. Add potatoes and 1/4 cup water and simmer until potatoes are tender but not falling apart.

  4. Add baking soda (optional), chickpeas, tomatoes, green chili, spring onion and coriander and mix until combined.

Tips and Bits

You can add a squeeze of lemon at the end.

This tastes great with some chaat masala (sold in Pakistani grocery stores) sprinkled on top.

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