Chickpea Potato Curry

Ingredients

• 2 1/2 cups vegetable broth
• Two 15-ounce cans chickpeas, drained and rinsed, or about 3 cups cooked
• One 14 1/2-ounce can fire-roasted or stewed tomatoes with chiles
• 6 baby Yukon Gold potatoes, quartered
• 1 medium onion, diced
• 2 tablespoons unsalted butter
• 2 teaspoons minced ginger
• 1-2 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/8 to 1/2 teaspoon cayenne pepper, to taste

Directions

1. Set a large pot over medium-high heat and melt the butter. Stir in the onions and ginger, then cook until the onion is just starting to take on color, about 4-5 minutes.
2. Sprinkle in the salt, cumin, coriander and cayenne. Give everything a good stir, and let the spices warm through for a minute or two.
3. Tip in all the remaining ingredients, fold them through the spiced onions, and keep the pot at a lively simmer for about 35 minutes, until the potatoes are tender. Taste, then add more salt if it needs it.
4. Ladle the curry into bowls over rice. Plain yogurt is lovely alongside.