Chick- Pea And Potato Curry

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2 teaspoons olive oil

1 large onion, chopped

1 green pepper, chopped

2 cloves garlic, minced

2 teaspoons minced fresh ginger

1 tablespoon curry powder

3 cups defatted reduced-sodium chicken broth

1 can (16 ounces) chick-peas, rinsed and drained

1 can (14 ounces) reduced-sodium tomatoes, drained and chopped

6 small new potatoes, quartered

3 tablespoons tomato paste

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