Chickpea Potato Curry Recipe

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Ingredients:

Serving

2 1/2 cups vegetable broth
2 (15 oz) cans chickpeas, drained and rinsed
1 (14 1/2 oz) can diced tomatoes
4 oz of diced green anaheim chilies
6 baby yukon gold potatoes (new about 12 oz)
1 medium onion, diced
1 tbsp unsalted butter
2 tsp minced ginger
1 -2 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper

Directions:

In a large pot, combine the broth, chickpeas, tomatoes, chilies, potatoes, onion, butter, ginger, 1 teaspoon of 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.
Add more salt to taste.
Serve the curry in bowls over Jasmine rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	162.67 Kcal (681 kJ)
Calories from fat	57.65 Kcal
		% Daily Value*
Total Fat	6.41g	10%
Cholesterol	9.17mg	3%
Sodium	1697.16mg	71%
Potassium	339.59mg	7%
Total Carbs	23.55g	8%
Sugars	4.45g	18%
Dietary Fiber	2.31g	9%
Protein	4.62g	9%
Vitamin C	7.1mg	12%
Iron	2.1mg	12%
Calcium	43.3mg	4%

Amount Per 100 g
Calories	77.38 Kcal (324 kJ)
Calories from fat	27.42 Kcal
		% Daily Value*
Total Fat	3.05g	10%
Cholesterol	4.36mg	3%
Sodium	807.35mg	71%
Potassium	161.54mg	7%
Total Carbs	11.2g	8%
Sugars	2.12g	18%
Dietary Fiber	1.1g	9%
Protein	2.2g	9%
Vitamin C	3.4mg	12%
Iron	1mg	12%
Calcium	20.6mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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