Latest Dish Menu Chickpea Potato Curry

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Chickpea Potato Curry

Quick and smooth chickpea curry with Yukon Gold potatoes, stewed tomatoes, cumin, ginger, coriander and garbanzo beans.

Ingredients :

2 1/2 cups vegetable broth
Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed, or approximately 3 cups cooked
One 14 half of-ounce can fireplace-roasted or stewed tomatoes with chiles (See Muir Glen. If you can not locate canned tomatoes with chiles you may upload half a four-ounce can of diced inexperienced Anaheim chiles to a 14.Five ounce can of tomatoes.)
6 baby (new) Yukon Gold potatoes (approximately 12 ounces), quartered
1 medium onion, diced (approximately 2 cups)
2 tablespoons unsalted butter (or ghee when you have it, or you can sub greater virgin olive oil)
2 teaspoons minced ginger
1-2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon floor coriander
1/eight to half teaspoon cayenne pepper (to taste)

Instructions :

Prep : 10M	Cook : 46M	Ready in : 55M

Notes :

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