Chickpea Potato Curry

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 1/2 cups vegetable broth
• 2 (15 ounce) cans chickpeas, drained and rinsed
• 1 (14 1/2 ounce) can diced tomatoes
• 4 ounces of diced green anaheim chilies
• 6 baby yukon gold potatoes (new about 12 ounces)
• 1 medium onion, diced
• 1 tablespoon unsalted butter
• 2 teaspoons minced ginger
• 1 -2 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper

Recipe

• 1 in a large pot, combine the broth, chickpeas, tomatoes, chilies, 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.
• 3 add more salt to taste.
• 4 serve the curry in bowls over jasmine rice.