Chickpea Potato Curry

Chickpea Potato Curry
Published 06/03/2009 Running Magazine
From the cookbook Hands-Off Cooking: Low-Supervision, High-Flavor Meals for Busy People

Ingredients
2 1/2 c vegetable broth
2 - 15 oz cans chickpeas, drained and rinsed
14 1/2 oz can fire-roasted or stewed tomatoes with chiles*
6 baby Yukon Gold potatoes (~12 oz, quartered)
1 medium onion (~1 c, diced)
1 T unsalted butter
2 t minced ginger
1 t salt
1 t ground cumin
1 t ground coriander
1/2 t cayenne pepper

*If you can't find canned tomatoes with chiles, add half a 4-ounce can of diced green Anaheim chiles to a 14.5-ounce can of tomatoes.
In a large pot, combine the broth, chickpeas, tomatoes, potatoes, onion, butter, ginger, and spices. Stir to mix and nestle the potatoes into the liquid.
Set the pot, uncovered, over medium heat. Simmer vigorously for about 20-30 minutes, or until the potatoes are tender. Add more salt to taste. Serve the curry in bowls over Jasmine rice.
4 servings