Ben Tasker Eagle

Chickpea, Peach and Potato Curry

Published: 2019-07-03 12:24:20 +0000
Categories: Main, Vegetables,

This is an adjustment of Jack Monroe's Peach & Chickpea Curry.

It adds some potato (not only do I like curried potato, but I fine I need the bulk) as well as increasing the spice. To offset the increased spice, some raisins are added to contribue sweetness (plus they absorb curry juice for a delicious taste).

It's easy to cook, and doesn't require too much effort.

If you keep a little back when serving, then the next night you can re-heat, mix into pasta and serve with chopped sausages.

Cooking Time

Prep: 10 mins
Cooking: 35 mins
Total: 45 mins




  • 1 Can of Chickpeas
  • 1 Onion
  • 2 Garlic Cloves
  • 1 large pinch dried chilli flakes
  • Splash of Oil
  • 3tsp Cumin (ground or seeds)
  • 400g tin of peaches
  • 400g tin chopped tomatoes
  • Small handful of raisins/sultanas
  • 1 Potato
  • 1 Vegetable Stock cube


  1. Drain the chickpeas and rinse well
  2. Put in a saucepan with fresh water
  3. Bring to the boil and then boil vigorously for 10 minutes
  4. Meanwhile, Peel the potato and chop into small cubes
  5. Peel and finely chop the onion and garlic
  6. Put a little oil into a heavy bottomed pan
  7. Add the onion, garlic and Chilli flakes
  8. Add the cumin
  9. Cook on a low heat for a few minutes until the onion softens
  10. Add the potato cubes
  11. Drain the peaches, keeping the juice in a bowl/mug
  12. Chop the peaches into small chunks
  13. Add to the onion mixture in the pan along with peach juice
  14. Drain the chickpeas and then add them to the peach mixture
  15. Add the chopped tomatoes and raisins
  16. Crumble in a stock cube
  17. Stir and then cook over a low heat for 30 minutes
  18. Add water to the sauce if it gets too thick
  19. Serve with rice

Based On


Chickpea, Peach and Potato Curry, Vegetarian, Vegan, Curry, Spicy, Vegetables, Tinned, Chickpea, Peach,
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