by Anne Naumann
This is a great vegetarian recipe to use up some potatoes from your Good Food Box, if you have some left over before the next order date rolls around. The chickpeas provide protein, and the spices can be increased or decreased to your taste. We quite like it; I hope you do too.
Ingredients – Makes at least six servings
• 2 tablespoons vegetable oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 4 tsp curry powder
• 1 ½ tsp paprika
• 1 tsp cayenne
• 2 tsp each cumin powder, minced ginger
• ½ tsp each: allspice and black pepper
• 6 large potatoes, peeled and cubed
• 15 oz chickpeas (425 g), 1 can, drained
• 1 cup vegetable broth (240 ml)
• 1 tablespoon lemon juice
• 14 oz diced tomato (395 g), 1 can
• 14 oz coconut milk (415 ml), 1 can
Directions
1. Heat the oil in a large pot over medium heat until shimmering. Add the onion and sauté for about three minutes, until translucent.
2. Add the garlic and sauté for about two minutes, until fragrant.
3. Add the curry powder, paprika, cayenne, cumin, all spice, ginger, salt, and pepper. Stir and cook for about two minutes until the spices are fragrant.
4. Add the potatoes and mix well until well-coated in spices.
5. Add the chickpeas and stir to incorporate.
6. Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
7. Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15 to 20 minutes, until the potatoes are tender and easily pierced with a fork.
8. Serve with cooked rice and naan and garnish with fresh cilantro (if desired).
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