Chickpea Potato Curry
2 1/2 cups vegetable broth
1 can chickpeas, rinsed and drained
1 can kidney beans, rinsed and drained
1 (10 ounce) can Rotel Original diced tomatoes with chiles
1/2 cup salsa
12 ounces Yukon Gold potatoes, chopped into bite-sized chunks
1 cup onion, diced
1 Tablespoon olive oil
2 teaspoons minced ginger
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
In a large pot, combine all ingredients. Stir to mix and nestle the potatoes into the liquid.
Set the pot, uncovered, over medium heat. Simmer vigorously about 35 minutes, until potatoes are tender. Mine got a little dry and I added a half cup of water while simmering. Add more salt to taste. Serve over Jasmine rice.