Photo of Spiced chickpeas with tomatoes & potatoes by WW

Spiced chickpeas with tomatoes & potatoes

Total Time
1 hr
25 min
35 min
Combining chickpeas, lentils, and potatoes, this hearty Indian dish produces a flavor-packed vegetarian lunch or dinner that is sure to satisfy. Garam masala is a common Indian spice blend that varies by region and even household but often contains cloves, cinnamon, coriander, cumin, nutmeg, peppercorn, and a range of other spices. Chickpeas, from the legume family, are high in protein and have long been a staple of Indian cuisine. Red lentils give this dish a thick, rich sauce. If you’d like a thinner sauce, stir in a little water or low-sodium broth just before removing the pan from the heat.


Uncooked potato(es)

1 medium, peeled and cut into 1⁄2-inch cubes

Dry lentils

¼ cup(s), red variety, picked over, rinsed, and drained

Canola oil

4 tsp

Uncooked onion(s)

1 medium, chopped

Jalapeño pepper(s)

1 small, seeded and chopped

Garam masala

¼ tsp

Cumin seeds

1 tsp, or other brand

Plum tomato(es)

1 pound(s), chopped

Canned chickpeas

15½ oz, rinsed and drained

Ginger root

1 Tbsp, peeled and minced


2 medium clove(s), minced


2 Tbsp, fresh, chopped


  1. Bring a medium saucepan of lightly salted water to a boil. Add the potato and cook until fork-tender, about 7 minutes; remove with a slotted spoon and set aside, reserving the cooking liquid.
  2. Add the lentils to the same saucepan and return to a boil. Cook until the lentils are tender, 8 – 10 minutes; drain and set aside.
  3. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, jalapeño, garam masala, and cumin. Cook, stirring frequently, until the onion begins to soften, 3 – 4 minutes. Stir in the potato, tomatoes, chickpeas, ginger, and garlic; cook, stirring occasionally, until the tomatoes soften, 4 – 5 minutes. Stir in the lentils and cook until heated through. Remove from the heat and stir in the cilantro. Yields 1 cup per serving.