×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Moroccan Curried Chickpeas Over Coconut Milk Mashed Potatoes

This dish satisfies the palate and provides a comforting and wholesome experience. Whether enjoyed as a hearty weeknight dinner or a dish to impress guests, our Moroccan Curried Chickpeas over Coconut Mashed Potatoes is a celebration of bold flavors and a culinary journey that promises to leave you craving more.

Share this

Print Recipe
Potato Type: Yellow
Prep Method: Mashed

Dish

Main Dish

Prep Time

5 Mins

Cook Time

30 Mins

Serving

Serves 4

Description

This dish satisfies the palate and provides a comforting and wholesome experience. Whether enjoyed as a hearty weeknight dinner or a dish to impress guests, our Moroccan Curried Chickpeas over Coconut Mashed Potatoes is a celebration of bold flavors and a culinary journey that promises to leave you craving more.

Ingredients

  • 1/2 of a whole Yellow Onion, diced (approx. 1/2 Cup)
  • 1 tsp (5mL) Olive Oil
  • 3 cloves (15g) of Garlic, roughly chopped
  • 1-15 oz can of Tomato Sauce
  • 7.5 ounces Water
  • 1 lb. 9 oz. Yellow Potatoes (approx. 6 medium potatoes), scrubbed and quartered (option to leave the skin on)
  • 32 ounces Vegetable Stock
  • 1/2 can (6.5 oz) Coconut Milk
  • 1-15 oz can Chickpeas, rinsed and drained
  • 1/4 tsp (2g) Garam Masala
  • 1/4 tsp (2g) Cinnamon
  • 2 tbsp (20g) fresh Cilantro, for garnish
  • 1/4 tsp (2g) Salt
  • 1/8 tsp (1g) Ground Black Pepper

Preparation

1.) Add the chopped potatoes to a medium heavy-bottomed pot and cover them with the vegetable stock. Bring the pot to a boil over medium-high heat. Adjust the heat to medium and continue boiling the potatoes until they are fork-tender, approximately 20-25 minutes.

2.) Drain the potatoes from the stock and put them in a large mixing bowl. Pour the coconut milk over the potatoes and begin mashing them with a sturdy whisk or potato masher. The consistency should be creamy.

3.) While the potatoes are boiling, prepare the stewed chickpeas. Add the oil and chopped onions to a saucepan and sauté over medium heat until the onions are translucent. Add the chopped garlic and reduce the heat to medium-low. Once the garlic is fragrant, add the tomato sauce, spices, and 7.5 ounces of water (fill approximately half of the tomato can with water).

4.) After 6-8 minutes, add the drained and rinsed chickpeas. Let the mixture simmer until the sauce begins to thicken, making sure to stir every few minutes to prevent sticking.

5.) To plate, add the coconut mashed potatoes and pair with the stewed chickpeas. Garnish with cilantro and enjoy!

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

370

Fat

9g

Sodium

920mg

Vitamin C

34.44mg

Carbohydrates

60g

Fiber

10g

Protein

11g

Potassium

1158mg

Sugar

12g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up