Prep 10 mins
Cook 35 mins
From the cookbook, "Hands Off Cooking" by Ann Martin Rolke. "This is my take on a classic Indian mild chickpea-potato curry. I usually serve it with basmati rice and naan, tortillas, or pitas. When Indican cooks call for "chili powder," they usually mean cayenne, which I use here. If you like your food a little less spicy, use a Southwestern chili powder to add some flavor but not much spice. This is great with a dollop of Raita." Posted for ZWT8.
- 2 1⁄2 cups vegetable broth or 2 1⁄2 cups water
- 2 (15 ounce) cans chickpeas, drained and rinsed
- 1 (14 ounce) can tomatoes (fire-roasted) or 1 (14 ounce) can tomatoes (stewed with chiles)
- 6 baby Yukon Gold potatoes (new, about 12 ounces)
- 1 cup diced onion
- 1 tablespoon unsalted butter
- 2 teaspoons ginger (crushed ginger from a jar)
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon cayenne pepper
- In a large pot, combine the broth, chickpeas, tomatoes, potatoes, onion, butter, ginger, salt, cumin, coriander, and cayenne.
- Stir to mix and nestle the potatoes into the liquid.
- Set the pot, uncovered, over medium heat.
- Simmer vigorously for about 35 minutes, or until the potatoes are tender.
- Serve the curry in bowls with Indian naan bread or over rice.