Curried Chickpeas, Tomatoes and Potatoes

I was working a nutrition awareness table in NYC last week.  My job was to answer nutrition questions, there was only one "How can I lose the baby weight?" and to pass out salad shots.  For those who have never encountered a salad shot before, it is a salad served in a small cup sans fork.   Serving salad as a shot may be a fresh idea but the salad itself was pretty run of the mill. 

Happily, the day was not a total waste because I did learn a thing or two about men's fashion (skinny trousers, fitted, untucked button down shirts and spectacular shoes seem to be in) and I picked up a new recipe.  The chef stationed behind me made an African variation of chickpeas, tomatoes and potatoes that was sublime. This dish can be used as a side or a main and is perfect if you are vegan or gluten-free or like me are just looking for some good food.

3 medium white potatoes - diced and boiled
1 tbsp. olive oil
1 tsp. mustard seed
4 cloves garlic, chopped
1 medium onion, chopped
5-6 tomatoes, chopped
1/2 jalapeno pepper, seeded and minced
1 lb. (16 oz.) can chickpeas
1 tsp. minced ginger
2 tsp. cumin
1 tsp. turmeric
1 tsp. cloves
1 tsp. cinnamon
2 tsp. salt
black pepper
2 bay leaves
juice from 1/2 lemon

Heat oil over medium heat in a large skillet.  Add mustard seeds until they pop (about 30 seconds).  Add onions, garlic, tomatoes, jalapeno pepper and ginger. Saute until onions are wilted.

Add cooked potatoes, chickpeas, lemon juice and all spices to the skillet.  Bring to a boil. Simmer for 20 minutes.

Serve alone or over brown rice.