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Chickpea Potato Curry

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Chickpea Potato Curry

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 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
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Published 2014-09-09 12:25:33 (2 years ago).

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