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Healthy Recipes

Aloo Gobi with Chickpeas

Serves 4 · About 50 minutes

A warmly spiced Indian-inspired dish with cauliflower, potatoes, tomatoes and fiber-rich chickpeas.

A plated serving of Aloo Gobi with Chickpeas

Ingredients

  • 1 medium head cauliflower, cut into bite-size florets
  • 1 pound Yukon Gold or red potatoes, cut into ¾-inch cubes
  • 1 (15-ounce) can chickpeas, drained and rinsed HA
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 (14.5-ounce) can no-salt-added diced tomatoes HA
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • ½ teaspoon garam masala
  • ¼ teaspoon cayenne pepper, optional
  • ½ teaspoon fine sea salt, or to taste
  • ½ cup water or low-sodium vegetable broth HA
  • 1 cup frozen peas, optional
  • Juice of ½ lemon or lime
  • ½ cup chopped fresh cilantro

Directions

  1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook for 5–7 minutes, until softened.
  2. Add the garlic and ginger and cook for about 30 seconds. Stir in the cumin, coriander, turmeric, garam masala and cayenne; cook for another 30 seconds to bloom the spices.
  3. Add the potatoes, diced tomatoes, salt and water or vegetable broth. Stir, cover and simmer for 10 minutes.
  4. Add the cauliflower and chickpeas. Cover and cook for another 15–20 minutes, stirring occasionally, until the potatoes and cauliflower are tender. Add a few tablespoons of water if the mixture becomes too dry.
  5. For a thicker sauce, remove the lid during the final 5 minutes. Stir in the peas, if using, and cook for 2–3 minutes.
  6. Finish with lemon or lime juice and fresh cilantro. Taste and adjust the seasoning.
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A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.