Dice the onion and mince the garlic. Wash the potatoes, dry them and cube them. Finley chop the parsley.

Drain the chickpeas and pulse half of them in a food processor until smooth.

Heat the oil in a skillet and add the diced onion, plus the garlic, curry powder, allspice and cumin. Cook for a few minutes until the onion is translucent.

Add the potatoes and cook for a few minutes.

Add the tomatoes, mushrooms, vegetable broth and both parts of the chickpeas. Bring to a boil and turn down the heat and let it simmer for approx. 15 minutes, or until the potatoes are cooked.

Stir every now and then to avoid sticking to the bottom of the skillet.

Add the juice from the lemon and add salt and pepper to taste. Sprinkle with parsley.