Chickpea, Potato and Tomato Curry is a really simple one pot meal, that covers all your flavor bases; it has all the ingredients of a meal, readily available in your supermarket or you may even have them handy in your pantry. I am not sure whether this is a true curry; I called it a curry because of the sauce with spices that include curry. This dish happens to be vegetarian, even vegan, but may be I should not tell that to the meat lovers.
Inspiration from this dish came from Immaculate Bites. I stumbled upon Imma’s food blog and recognized many recipes/flavors from my time in the Caribbean and at the same time she uses many flavors that I have not used as yet. Her Curry Channa and Aloo, has chickpeas and potatoes as the main ingredients and a whole list of spices; it 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. I added fire roasted diced tomatoes and a mix of various mushrooms. I pulsed half of the amount of chickpeas in the food processor, and left the other half intact, I also left out the cayenne pepper, the habanero pepper and the green onions. The last thing I added was lemon juice; a little bit of brightness to the flavor.
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
- 1 tablespoon olive oil
- 1/2 onion
- 1 clove 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
- 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 diced onion, plus the 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 juice from the lemon and add salt and pepper to taste. Sprinkle with parsley.