Chickpea Potato Curry

Name: Chickpea Potato Curry Recipe
Yield: 6
Ingredients: * 2 1/2 cups vegetable broth; * Two 15-ounce cans chickpeas (garbanzo beans) drained and rinsed; * One 14 1/2-ounce can fire-roasted or stewed tomatoes with chiles (See Muir Glen. If you can't find canned tomatoes with chiles you can add half a 4-ounce can of diced green anaheim chiles to a 14.5 ounce can of tomatoes.); * 6 baby (new) Yukon Gold potatoes (about 12 ounces) quartered; * 1 medium onion diced (about 1 cup); * 1 Tbsp unsalted butter; * 2 teaspoons minced ginger; * 1-2 teaspoons salt; * 1 teaspoon ground cumin; * 1 teaspoon ground coriander; * 1/2 teaspoon cayenne pepper

Number of Servings: 6

Ingredients

* 2 1/2 cups vegetable broth * Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed * One 14 1/2-ounce can fire-roasted or stewed tomatoes with chiles (See Muir Glen. If you can't find canned tomatoes with chiles you can add half a 4-ounce can of diced green anaheim chiles to a 14.5 ounce can of tomatoes.) * 6 baby (new) Yukon Gold potatoes (about 12 ounces), quartered * 1 medium onion, diced (about 1 cup) * 1 Tbsp unsalted butter * 2 teaspoons minced ginger * 1-2 teaspoons salt * 1 teaspoon ground cumin * 1 teaspoon ground coriander * 1/2 teaspoon cayenne pepper

Directions

1 In a large pot, combine the broth, chickpeas, tomatoes, potatoes, onion, butter, ginger, 1 teaspoon of salt, cumin, coriander, and cayenne. Stir to mix and nestle the potatoes into the liquid.

2 Set the pot, uncovered, over medium heat. Simmer vigorously for about 35 minutes, or until the potatoes are tender. Add more salt to taste. Serve the curry in bowls over rice or quinoa.

Number of Servings: 6

Recipe submitted by SparkPeople user CATCH23.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving