Quick and easy chickpea curry with Yukon Gold potatoes, stewed tomatoes, cumin, ginger, coriander and garbanzo beans.
- 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 2 cups)
- 2 Tbsp unsalted butter (or ghee if you have it, or you can sub olive oil)
- 2 teaspoons minced ginger
- 1-2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/8 to 1/2 teaspoon cayenne pepper (to taste)
1 In a large pot, heat the butter over medium-high heat and sauté the onions and ginger until the onion begins to brown, about 4-5 minutes. Add the salt, cumin, coriander and cayenne, stir to combine and cook for another minute or two.
2 Add the remaining ingredients, stir to mix and simmer vigorously for about 35 minutes, or until the potatoes are tender. Add more salt to taste.
Serve the curry in bowls over rice. Great accompanied with plain yogurt.