Chickpea Curry {Comfort Food/Savory Vegan Recipe}

I don't always plan my meals ahead of time.  Maybe I should, but I think there is a rebel inside of me that loves adventures.  There are also days when I do not feel like cooking at all... and I probably wouldn't had it not been for me keeping my hubby full and happy. 

A couple of days ago I was in such a mood.  Cooking?  Me?  Again?  You've got to be kidding!  But... *with a deep sigh* I headed off to the kitchen, opened the fridge and looked for shortcuts, which I love. 

I had some precooked chickpeas and I was craving savory {read COMFORT} food.  A new, delicious recipe was immediately conceived, based on what I had in my fridge.  I am glad to share the recipe with you, since we really, and I mean REALLY, enjoyed the dish for a couple of days [I try to make enough food to last us a couple of days, so I don't have to live in the kitchen ;).]

Chickpea Curry

4-5 tbs extra virgin olive oil 3 large potatoes, peeled and cubed2 large zucchinis, peeled and cubed into small chunks [you can keep the skin on, if you choose. I had to peel mine to save them ;)]2 large carrots, cubed1 large onion, peeled and cubed1/2 eggplant, peeled and cubed [you can keep the skin on, if you choose. I had to peel mine to save it ;)].  If you have a whole eggplant you can use it--I had only leftovers :)2-3 cups precooked chickpeasSea or Himalayan salt to taste2-3 tbs cumin powder1 16 oz can diced tomatoes, or 1 cup spaghetti sauce [I used latter]2-6 cups of water [if you like thicker soups stick with 2 cups, if you like more liquids as I do, use 6 or more cups]1/4 cups your favorite herb [I used cilantro] for garnish Tortilla bread or corn chips for garnish [optional] Vegan sour cream for garnish [optional]Saute ingredients 1-6 for 15-20 mins on medium heat. If potatoes begin to stick to your skillet/pot, add 1 cup of water [ingredient #11]Add ingredients 7-11 in, bring to boil and simmer for 10-20 minsGarnish with your favorite herb and vegan sour cream and serve with whole wheat tortilla bread [or any kind of bread], or take a handful of organic corn chips and crush them into the soup--they will become soft and will taste heavenly. What is your favorite vegan comfort food?