Aloo Gobi with Chickpeas


Servings 4
Ingredients
Recipe Ingredients:
  • 2 tablespoons preferred vegetable oil
  • 1 onion diced
  • 2 Roma tomatoes coarsely chopped
  • 2 garlic cloves minced
  • 1 inch piece ginger peeled and minced
  • 1 serrano pepper seeded and minced
  • 1 teaspoon garam masala
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground coriander
  • teaspoon cayenne pepper
  • 1 can 10.5oz Pacific FoodsⓇ Organic Cream of Cauliflower Condensed Soup
  • 2 russet potatoes peeled and cut into ½” cubes
  • 1 cup Pacific FoodsⓇ Organic Low Sodium Vegetable Broth
  • 2 cups bite-sized cauliflower florets
  • ¾ cup frozen green peas
  • 15 oz canned chickpeas drained and rinsed
  • Cooked basmati rice for serving
  • 2 tablespoons chopped cilantro
Instructions
  • 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.
  • Add garlic, ginger, serrano, garam masala, salt, turmeric, coriander, and cayenne. Cook, stirring for 2 minutes more or until fragrant.
  • Add soup, potatoes, and broth. 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.
  • Serve with basmati rice and garnish with cilantro.