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Chickpea Potato Curry

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main-dish sides low fat nut free vegetarian dinner
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 1/2 cups vegetable broth

Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed

One 14 1/2-ounce can fire-roasted or stewed tomatoes with chiles (See Muir Glen. If you can't find canned tomatoes with chiles you can add half a 4-ounce can of diced green anaheim chiles to a 14.5 ounce can of tomatoes.)

6 baby (new) Yukon Gold potatoes (about 12 ounces), quartered

1 medium onion, diced (about 1 cup)

1 Tbsp unsalted butter

2 teaspoons minced ginger

1-2 teaspoons salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon cayenne pepper

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