Chickpea Curry Recipe

Serve up a vegetarian curry that any meat-eater will love. 
By Leslie Bonci 
Published 06/03/2009 

I recently tried out this chickpea potato curry recipe from my friend Ann's new cookbook, Hands-Off Cooking: Low-Supervision, High-Flavor Meals for Busy People. Curry recipes can be a bit problematic for my family, as the spices don't always agree with my father. Say the word "curry" and he takes two steps back. But mom and dad both agreed with me that this curry was wonderful –a great blend of flavors, and true to the theme of Ann's book, very easy to make.

Ingredients
2 1/2 cups vegetable broth
Two 15-ounce cans chickpeas, drained and rinsed
One 14 1/2-ounce can fire-roasted or stewed tomatoes with chiles (try Muir Glen tomatoes)* 
6 baby Yukon Gold potatoes (about 12 ounces), quartered
1 medium onion (about 1 cup), diced 
1 tablespoon unsalted butter
2 teaspoons minced ginger
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon 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.

$10 serves 4. $2.50/serving