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. Her Curry Channa and Aloo, has chickpeas and potatoes as the main ingredients and a whole list of spices. It looded 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. 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, which adds 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 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.