Instructions

  1. Saute onions in in oil on med heat for about 3 mins in a dutch oven.
  2. Add garlic, ginger and all of the spices up to the salt and saute another minute.
  3. Add broth and bring to a light boil making sure to scrape any bits off of the bottom of pot.
  4. Add potatoes, chickpeas and tomatoes then bring heat down to med-low. Cook until potatoes are fork tender about 10-15 minutes.
  5. Take off heat, add lemon juice and stir.
  6. Add yogurt a little bit at a time and stir.
  7. Stir in cilantro.
  8. Serve with naan or chapati.