Chickpea Potato Curry

Ingredients

• 2.5 cups vegetable broth 
• 30 ounce chickpeas drained and rinsed cooked canned (garbanzo beans)
• 14.5 ounce canned tomatoes diced with chiles (see muir glen. if you can't find canned tomatoes with chiles you can add half a 4-ounce can of green anaheim chiles to a 14.5 ounce can of tomatoes.) canned
• 12 ounces baby yukon gold potatoes quartered (new)
• 2 cups onion diced
• 2 tablespoons butter unsalted canned (or ghee if you have it, or you can sub extra virgin olive oil)
• 2 teaspoons ginger minced
• 1 teaspoons salt 
• 1 teaspoon ground cumin 
• 1 teaspoon ground coriander 
• 0.1 teaspoon cayenne pepper to taste ()

Equipment

• bowl
• pot

Directions

1. Sauté onions and ginger: In a large pot, heat the butter over medium-high heat and sauté the onions and ginger until the onion begins to brown, about 4-5 minutes.
2. Add the salt, cumin, coriander and cayenne, stir to combine and cook for another minute or two.
3. Add the remaining ingredients, stir to mix and simmer vigorously for about 35 minutes, or until the potatoes are tender.
4. Add more salt to taste.
5. Serve the curry in bowls over rice. Great accompanied with plain yogurt.