Potatoes and chickpeas in a shorba (soupy) curry may seem like a peasant's dish due to it's lack of exotic or meaty ingredients - but don't let that fool you into thinking it isn't one delicious meal.
This a prime example of simple but hearty comfort food at it's best. Served with a warm plate of steamed basmati rice and some cutlets, perhaps an Aloo Ki Tikki, is my idea of perfection after a busy day.
One thing I've been taught about these types of curries is that a lot of love and labour goes into making the masala, the tomato and onion base of the curry. In order for the shorba (soup) to be rich, flavourful and at the perfect consistency, the onions and tomatoes need to be as disintegrated as possible. This requires a lot of slow simmering, stirring, sauteing and patience. Some small bits of onions and tomatoes may inevitably remain, but our aim is to break down most them for a smooth texture.
The time-effective option is to use a food processor, but if you have the time, I do recommend going to slow-simmering route. It's the slow cooking with the cumin seeds, the ginger, the garlic and the spices that give this curry it's depth and flavour. I, for one, don't want to skimp on that.
At the moment, the month of Ramadan is upon us and my husband likes a shorba for Suhoor (pre-fasting meal) with some sweet yogurt and a paratha. So, I've been making curries like this more frequently than usual this month for his suhoor and also because I like breaking my fast with something soupy. I just feel it's easier on the stomach after a long fast.
Aloo Chana Shorba goes divine with some plain basmati rice, as mentioned, and also with pooris (deep fried chapattis) for an indulgent breakfast.
Enjoy, with love x
📋 Recipe
Ingredients
- 3 tablespoon oil
- 1 medium onion chopped finely
- 4 cloves garlic minced
- 1 small piece ginger minced
- 1 tablespoon cumin seeds
- 2 small tomatoes
- 1 (160 g) medium-sized potatoes chopped
- 1 tin (160 g) chickpeas, drained (1 tin drained = 240g/1 cup)
- 2.5 teaspoon cumin powder
- 3 teaspoon coriander powder
- 1 teaspoon red chilli powder
- 1.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Firstly, chop the potatoes and soak them in cold water till needed. This step is optional but it removes some of the starch from the potatoes, meaning the shorba won't become thick and starchy after sitting for a while.
- In a pot, heat the oil and add the chopped onions, minced garlic, minced ginger and cumin seeds. Heat this on low for about 15 minutes, till the edges are browning and the onions soften and reduce. Stir occasionally.
- Add the tomatoes, all the spices and ¾ cup water. Bring to a boil, then cover and simmer on low, stirring occasionally.
- Once most of the water has dried out and the mixture is beginning to come together, uncover and turn the heat to high. Sauté, stir and mash this mixture whilst on high till all the water has dried out. Our aim is to mash most of the onions and tomatoes completely. If after drying out all the water you feel they haven't mashed sufficiently, add ½ cup of water and continue to sauté and stir till he water dries off once again.
- Once the masala is completely dry from water and is 90% or more mashed, add 4 cups of water, the chickpeas and the potatoes.
- Bring to a boil, then cover and simmer for 15 minutes, or until the potatoes have cooked.
- Garnish with coriander before serving (do as I say, not as I do, as I clearly forgot).
Notes
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Nazr Nazr
I saw this in my dream and want to make it properly and serve it to the poor. Will let you know if I succeeded in getting the work done. Thanks though. Is this Arabic food as well and how did the traditional Arabs have this?
Gregory House
Please can you confirm if you use dried soaked chick peas or canned ?
Fatima
I used canned in this recipe. If you use dried chickpeas, you would have to cook them fully before using them in this recipe
Sairah Bashir
I'd like to do this in the pressure cooker—if starting from dry chickpeas (unsoaked), would it be feasible to pressurize them with the tomato mixture, then remove, mash up the gravy, then add chole back in with the potatoes and pressure for a few minutes more? I'd be using the Instant Pot, in case it matters. 🙂 Thanks!
Fatima
Hi Sairah! I'd be inclined to pressure cooking the chickpeas separately, as they take much longer to cook than the tomato mixture. You could pressure cook the chickpeas and tomato mix together, but it would be a hassle removing the chickpeas, no? Just what I think! 🙂