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CHICKPEA POTATO CURRY
What You Need
• 2 ½ CUPS VEGETABLE BROTH
• TWO CANS CHICKPEAS (GARBANZO BEANS), DRAINED AND RINSED
• 1 CAN DICED TOMATOES
• ABOUT 6 POTATOES, QUARTERED
• 1 MEDIUM ONION, DICED
• 2 T UNSALTED BUTTER
• 2 TSP MINCED GINGER
• 1-2 TSP SALT
• 1 TSP GROUND CUMIN
• 1 TSP CORIANDER
• 1/8 TO ½ TSP CAYENNE PEPPER (TO TASTE)
• 1 JALAPENO, SOAKED OVERNIGHT, SEEDS OUT & CHOPPED

IN A LARGE POT, HEAT THE BUTTER OVER MEDIUM-HIGH HEAT AND SAUTE THE ONIONS AND GINGER UNTIL THE ONION BEGINS TO BROWN, ABOUT 4-5 MINUTES. ADD THE SALT, CUMIN, CORIANDER AND CAYENNE, STIR TO COMBINE AND COOK ANOTHER MINUTE OR TOW. ADD THE REMAINING INGREDIENTS, STIR TO MIX AND SIMMER VIGOROUSLY FOR ABOUT 35 MINUTES, OR UNTIL THE POTATOES ARE TENDER. ADD MORE SALT TO TASTE. SERVE THE CURRY IN BOWLS OVER RICE. GREAT ACCOMPANIED WITH PLAIN YOGURT.


  

  
 
 
 
 
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