Ingredients
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1 tablespoon canola oil
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2 cloves garlic, minced
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1 medium onion, chopped
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6 -8 green onions, cut in 1 inch pieces,including 3 inches of green
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1 1/2 tablespoons curry powder
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1 1/2 cups tomato juice
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3/4 cup vegetable broth or 3/4 cup chicken broth
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3 medium potatoes, cut in 1 inch chunks
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1 (19 ounce) can chickpeas, drained and rinsed
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1/2 teaspoon minced jalapeno pepper
Instructions
- In a medium saucepan, heat oil.
- Add garlic and both types of onions; saute until vegetables are soft.
- Stir in curry powder and saut for 30 seconds.
- Add remaining ingredients, cover and simmer for about 40 minutes, or until potatoes are tender.