Chickpea Potato Curry
- 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
- Produce
- Chickpeas (2 15-ounce cans)
- Coriander, ground (1 teaspoon)
- Cumin, ground (1 teaspoon)
- Ginger (2 teaspoons)
- Onion, diced (about 1 cup), medium (1)
- Tomatoes with chiles, fire-roasted or stewed (1 14 1/2-ounce can)
- Canned Goods
- Vegetable broth (2 1/2 cups)
- Cooking & Baking
- Cayenne pepper (1/2 teaspoon)
- Salt (1 teaspoons)
- Dairy
- Butter, unsalted (1 Tbsp)
- Other
- 6 baby (new) Yukon Gold potatoes (about 12 ounces), quartered
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published May 3, 2007 (5 years ago).
22 people saved this recipe.
