Easy Chickpea and Potato Curry

Chickpeas (garbanzo beans), 2 cup
Kroger Peeled Crushed Tomatoes, 0.5 cup
Ginger Root, 4 slices (1" dia)
Garlic, 2 clove
Jalapeno Peppers, 1 pepper
Cilantro, raw, 8 tbsp
*Coriander seed, 1 tbsp
*Cumin seed, 1 tbsp
Turmeric, ground, .5 tsp
Pepper, red or cayenne, .5 tsp
Salt, 1 tsp
Olive Oil, 1 tsp
Cinnamon, ground, 1 stick
cardamom pods, 4
Bay Leaf, 2
Onions, raw, 1 cup, chopped
*Potato, raw, 2 small (1-3/4" to 2-1/2" dia.)

Drain chickpeas and set aside. Put the tomatos, ginger, garlic, chilis, cilantro, coriander, cumin, turmeric, cayenne, 1tsp of salt and 5-6 T of water in a blender and blend until smooth. Pour oil into a side, lidded, medium pan and set over med high heat. When the oil is hot, put in the cinnamon, cadamom pods (whole), and bay leaves. Ten seconds later, add the onion and potatoes. Stire and fry for 6 mins, or until the onion is lightly browned. Ad the paste from the blender. Stire for a minute. Cover, reduce the heat to med. low and cook for 6-7 mins, lifting the lid now and then to stir. Add the chickpeas, the remaining salt and 1 cup of water. Stir and bring to a simmer. Cover, and cook gently on a low heat for 20 mins.

Number of Servings: 5

Recipe submitted by SparkPeople user UMMBNB.