1 can fire-roasted tomatoes , 29 oz can, with juices
1 ½ cups low-sodium vegetable broth, or chicken broth, if not vegetarian
1 lb yukon gold potatoes, peeled and cut into 1/2” cubes
15 oz chickpeas, with juices, low-sodium
1 TB sugar
1 tsp tamari, gluten-free or low-sodium soy sauce
2 tsp curry powder
1 tsp garam masala
kosher salt
black pepper, or cayenne to taste
INSTRUCTIONS:
1. In a large heavy pot, heat oil over medium-high heat until hot, Add onion and stir for 2 min. 2. Add garlic, stirring 1 more min. Add tomatoes with juices. Transfer mixture to blender or food processor and blend until mostly smooth. 3. Add a some of the vegetable or chicken broth, if more liquid is needed for smoother blending. 4. Add all broth and remaining ingredients, except for salt and pepper. 5. Stir over medium-high heat for 10 minutes or just until potatoes are tender. Add salt and pepper to taste
1 Comment
Recipe: [https://www.chewoutloud.com/chickpea-curry-with-potatoes/](https://www.chewoutloud.com/chickpea-curry-with-potatoes/)
INGREDIENTS:
3 TB olive oil
1 large onion, diced
5 cloves garlic, chopped
1 can fire-roasted tomatoes , 29 oz can, with juices
1 ½ cups low-sodium vegetable broth, or chicken broth, if not vegetarian
1 lb yukon gold potatoes, peeled and cut into 1/2” cubes
15 oz chickpeas, with juices, low-sodium
1 TB sugar
1 tsp tamari, gluten-free or low-sodium soy sauce
2 tsp curry powder
1 tsp garam masala
kosher salt
black pepper, or cayenne to taste
INSTRUCTIONS:
1. In a large heavy pot, heat oil over medium-high heat until hot, Add onion and stir for 2 min.
2. Add garlic, stirring 1 more min. Add tomatoes with juices. Transfer mixture to blender or food processor and blend until mostly smooth.
3. Add a some of the vegetable or chicken broth, if more liquid is needed for smoother blending.
4. Add all broth and remaining ingredients, except for salt and pepper.
5. Stir over medium-high heat for 10 minutes or just until potatoes are tender. Add salt and pepper to taste