Chickpea Potato Curry

Name: Chickpea Potato Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2.5 cup vegetable broth; 2 can chickpeas (15 ounce); 1 can diced tomatoes (14 1/2 ounce); 4 oz diced green anaheim chilies; 6 baby yukon gold potatoes; 1 medium onion; 1 tbsp unsalted butter; 2 tsp minced ginger; 1 tsp salt; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp cayenne pepper

Gently simmered chickpeas, tomatoes and green anaheim chilies, warmed with ginger and cumin, a South Asian curry.

50 min · Serves 4 · Easy

Method

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Time: Prep 15 min · Cook 35 min · 50 min total
Difficulty: easy

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.
35 min
3
Add more salt to taste. Serve the curry in bowls over Jasmine rice.