Potato Curry with Chickpeas
Appetizers • European
Description
If you couldn't find canned tomatoes with chili, use 400 grams of regular canned tomatoes and 100 grams of canned sliced green chilies. Serve with jasmine rice.
Ingredients
- Chicken Broth 2½ cups
- Chickpea 30 oz
- Canned Tomatoes (Pelati) 15 oz
- New Potatoes 10 oz
- Onion 1 head
- Olive Oil 1 tablespoon
- Grated Ginger Root 2 teaspoons
- Salt to taste
- Ground Cumin 1 teaspoon
- Ground coriander 1 teaspoon
- Cayenne Pepper ½ teaspoon
Step-by-Step Guide
Step 1
In a large pot, combine the broth, chickpeas, tomatoes, diced potatoes, chopped onion, olive oil, ginger, 1 teaspoon of salt, cumin, coriander, and cayenne pepper. Mix well.
Step 2
Place over medium heat and cook uncovered for about 35 minutes until the potatoes are tender. Season with salt to taste.
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