Chickpea Potato Curry

This is one of those pull-together-at-the-last-minute-from-the-pantry meals that is surprisingly good. Spicy, filling, and doesn’t break the bank. The recipe is slightly adapted from a recipe by my friend Ann Martin Rolke, who, with a young child underfoot, is always looking for easy-to-make nutritional meals that taste great. Enjoy!

Chickpea Potato Curry Recipe

Ingredients

• 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)

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