Inspiration from this dish came from Immaculate Bites, a blog with many recipes/flavors that I recognized from my time living in the Caribbean. Her Curry Channa and Aloo, has chickpeas and potatoes as the main ingredients and a whole list of spices. It looked and sounded delish, so I made it, enjoyed it, and that recipe was the basis for my Chickpea, Potato and Tomato Curry.
After trying Imma’s recipe, I have to say that it was a little too spicy for me, so I changed a few things to keep the flavors and lower the burn.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Onion
- Garlic
- Curry powder
- Allspice
- Cumin
- Red baby potatoes
- Chickpeas
- Fire roasted diced tomatoes
- Vegetable broth – or chicken broth
- Mushrooms – any type or a mix of crimini, shiitake and oyster mushrooms.
- Lemon juice – adds a little bit of brightness to the dish.
- Parsley
How to Make Chickpea, Potato and Tomato Curry
- Step 1 – Dice the onion and mince the garlic. Wash the potatoes, dry them and cube them. Finley chop the parsley. Drain the chickpeas and pulse half of them in a food processor until smooth.
- Step 2 – Heat the oil in a skillet and add the onion, garlic, curry powder, allspice and cumin. Cook for a few minutes until the onion is translucent.
- Step 3 – Add the potatoes and cook for a few minutes.
- Step 4 – Add the tomatoes, mushrooms, vegetable broth and both parts of the chickpeas. Bring to a boil and turn down the heat and let it simmer for approx. 15 minutes, or until the potatoes are cooked. Stir every now and then to avoid sticking to the bottom of the skillet.
- Step 5 – Add the lemon juice and salt & pepper to taste. Transfer to a serving dish or plates and sprinkle with parsley.
The end result is a good looking one-pot meal with an overload of flavor and very satisfying. I don’t think it needs rice or bread or any carbohydrate addition because it already has chickpeas and the potatoes. You could serve some fresh green salad with it if you like.
Chickpea, Potato and Tomato Curry
Pin Recipe FacebookIngredients
- 1 tablespoon olive oil
- 1/2 onion
- 1 garlic
- 1 tablespoon curry powder
- 1/2 teaspoon allspice
- 1/2 teaspoon cumin
- 8 ounces red baby potatoes
- 15 ounces chickpeas, canned
- 14 1/2 ounces fire roasted diced tomatoes, canned
- 1 cup vegetable broth, or chicken broth
- 4 ounces mushroom mix, crimini, shiitake and oyster mushrooms)
- 2 tablespoons parsley
- salt and pepper
- 1 lemon
Instructions
- Dice the onion and mince the garlic. Wash the potatoes, dry them and cube them. Finley chop the parsley.
- Drain the chickpeas and pulse half of them in a food processor until smooth.
- Heat the oil in a skillet and add the onion, garlic, curry powder, allspice and cumin. Cook for a few minutes until the onion is translucent.
- Add the potatoes and cook for a few minutes.
- Add the tomatoes, mushrooms, vegetable broth and both parts of the chickpeas. Bring to a boil and turn down the heat and let it simmer for approx. 15 minutes, or until the potatoes are cooked.
- Stir every now and then to avoid sticking to the bottom of the skillet.
- Add the lemon juice and salt & pepper to taste. Serve and sprinkle with parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.