Chickpea Potato Curry

This is an Orthodox Lent compliant curry.  It is rich and spicy, but not hot!  It is best served over white or jasmine rice.  Margarine is optional.


  • 2 1/2 cups vegetable broth
  • Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
  • One 10 ounce can Rotel original tomatoes with chiles
  • 1/2 cup crushed tomatoes
  • 6 baby (new) red potatoes (about 12 ounces), quartered
  • 1 medium onion, diced (about 1 cup)
  • 1 Tbsp  margarine
  • 2 teaspoons minced ginger
  • 1-2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper


1 In a large pot, combine the broth, chickpeas, tomatoes, potatoes, onion, margarine, ginger, 1 teaspoon of salt, cumin, coriander, and cayenne. Stir to mix and cover the potatoes in the liquid.

2 Set the pot, uncovered, over medium heat. Simmer vigorously for about 35 minutes, or until the potatoes are tender. Add more salt to taste. Serve the curry in bowls over white or jasmine rice.

Serves 6.

Nutritional Facts

Calculated via Recipe Analyzer



  1. I’m always looking for an excuse to make a curry dish. I love curries and eat them as much as possible, but I have never brought myself around to making a curry dish. II think I just might try this.

    • Good luck! If you give it a try, let me know how it turned out. I made it the day before I posted the recipe and loved it!

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