Aloo Gobi with Chickpeas

Details

  • Total Time 30 minutes
  • Prep Time 5 minutes
  • Cook Time 25 minutes

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  • Breathe in the sweet-scented aromas of caramelized onions, crispy fried russet potatoes and cauliflower flavours, sautéed with garlic and spices. Served with basmati rice, this vegetarian dish is packed with nourishing flavour.

    Ingredients

    Serves

    servings
    • 2 2 tbsp tbsp preferred vegetable oil
    • 1 1 onion diced
    • 2 2 roma tomatoes coarsely chopped
    • 2 2 cloves cloves garlic minced
    • 1 1 inch inch piece ginger peeled and minced
    • 1 1 serrano pepper seeded and minced
    • 1 1 tsp tsp garam masala
    • 0.5 0.5 tsp tsp fine sea salt
    • 0.5 0.5 tsp tsp ground turmeric
    • 0.25 0.25 tsp tsp ground coriander
    • 0.125 0.125 tsp tsp cayenne pepper
    • 10.5 10.5 ounce ounce Pacific Foods® Organic Cream of Cauliflower Condensed Soup
    • 2 2 russet potatoes peeled and cut into 1/2" cubes
    • 1 1 cup cup Pacific Foods® Organic Low Sodium Vegetable Broth
    • 2 2 cup cup bite-sized cauliflower florets
    • 0.75 0.75 cup cup frozen green peas
    • 15 15 ounce ounce canned chickpeas drained and rinsed
    • cooked basmati rice for serving
    • 2 2 tbsp tbsp cilantro chopped

    Instructions

    1. In a large skillet warm oil over medium heat. Add onion and sauté until tender, 6-8 minutes. Add tomatoes and cook, stirring, 2-3 minutes or until no longer watery.

    2. Add garlic, ginger, serrano, garam masala, salt, turmeric, coriander, and cayenne. Cook, stirring for 2 minutes more or until fragrant.

    3. Add Pacific Foods® Organic Cream of Cauliflower Condensed Soup, Pacific Foods® Organic Low Sodium Vegetable Broth and potatoes. Bring to a boil, then reduce to a simmer and cook, covered, for 10 minutes. Add cauliflower, peas, and chickpeas, cover, and cook until tender, about 5 minutes more.

    4. Serve with basmati rice and garnish with cilantro.

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