Ingredients
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1 tablespoon olive oil
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1 large onion, chopped
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3 large garlic cloves, minced
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1 tablespoon ginger, fresh, minced fine
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1 teaspoon turmeric
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1 1/2 teaspoons cumin
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1 1/2 teaspoons garam masala
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1/4 teaspoon cinnamon
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1 1/2 teaspoons ground coriander
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1 teaspoon salt
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4 cups vegetable broth
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pepper
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2 (15 ounce) cans chickpeas, drained
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4 large tomatoes, sliced thick and cut in half or
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1 (14 ounce) can stewed tomatoes
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1 tablespoon lemon juice
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1 cup yogurt, tempered (see description) or 1 cup sour cream
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1/2 cup cilantro, minced
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1 lb potato, cleaned and chopped into smallish pieces
Instructions
- Saute onions in in oil on med heat for about 3 mins in a dutch oven.
- Add garlic, ginger and all of the spices up to the salt and saute another minute.
- Add broth and bring to a light boil making sure to scrape any bits off of the bottom of pot.
- Add potatoes, chickpeas and tomatoes then bring heat down to med-low. Cook until potatoes are fork tender about 10-15 minutes.
- Take off heat, add lemon juice and stir.
- Add yogurt a little bit at a time and stir.
- Stir in cilantro.
- Serve with naan or chapati.