Spiced Curry Bean Salad (Print Version)
# Ingredients:
→ Chickpea and Potato Base
01 -
1 can (15 oz) chickpeas, rinsed and drained
02 -
1 ½ pounds of baby potatoes, cut into halves or quarters based on size
03 -
2 tablespoons olive oil, split
→ Spiced Potato and Chickpea Mix
04 -
1 teaspoon ground cinnamon
05 -
1 teaspoon dried thyme
06 -
½ teaspoon pepper
07 -
½ teaspoon ground cloves
08 -
2 teaspoons garam masala
09 -
1 teaspoon salt
→ Seasoned Peppers with Aromatics
10 -
4 minced garlic cloves
11 -
2 thinly sliced bell peppers (color of your choice)
12 -
1 tablespoon vinegar (red wine is best)
13 -
½ teaspoon salt
14 -
¼ teaspoon red chili flakes
15 -
¼ teaspoon ground allspice
16 -
½ inch fresh ginger root, finely grated
17 -
⅛ teaspoon nutmeg
18 -
1 tablespoon curry powder
→ Salad Toppings
19 -
4 small cucumbers, thinly sliced
20 -
A handful of chopped fresh cilantro (about 1 cup)
21 -
15 oz can of cannellini beans, rinsed and drained
22 -
1 lemon, juiced
23 -
1 pint of cherry tomatoes, cut in half
24 -
1 diced red onion
# Instructions:
01 -
Turn your oven on to 425°F (220°C) and get a baking tray lined with parchment paper. Arrange your halved or quartered baby potatoes on the tray. Pour 1 tablespoon olive oil over the top and mix them up to coat evenly. Grab a small bowl and mix garam masala, thyme, cloves, cinnamon, black pepper, and salt together. Sprinkle half the spices on the potatoes and toss them again so they’re well-coated. Keep the rest of the spice mix for later. Roast for about 20 minutes or until they’re easy to poke with a fork.
02 -
In a skillet, drizzle that leftover olive oil (about 1 tablespoon) and warm it up over medium heat. Drop in the chickpeas and stir them around for a few minutes (3-4 mins) until they start to get crispy. Sprinkle in the leftover spice blend from the first step. Give it another couple of minutes while stirring. Pour them into a big salad bowl and set them aside.
03 -
With the same skillet, toss in the garlic and grated ginger, warming them for about 30 seconds—don’t let ‘em burn. Add curry powder, salt, chili flakes, allspice, and nutmeg. Stir and let it cook for another short half-minute before throwing in the bell peppers. Sauté the peppers for about 4-5 minutes until they’re a bit soft. If they stick, add a splash of water (up to 1 tablespoon). Once they’re cooked, pour in the red wine vinegar and scrape up the goodies from the pan’s bottom.
04 -
Into the big bowl holding the chickpeas, add in the cooked peppers, tender potatoes, cannellini beans, cherry tomatoes, cucumbers, red onion, and cilantro. Squeeze in the lemon juice and mix everything thoroughly. Make sure all the flavors are spread evenly!
# Notes:
01 -
Enjoy this dish warm or let it cool to room temp—it won’t disappoint. Bonus: it tastes even better the next day!
02 -
Want it heartier? You can serve it on top of quinoa or have it with a warm naan on the side.