What you need:
One large chili pepper, shredded
3 tbsp. olive oil
1 tsp. turmeric
½ tbsp. minced garlic
½ tsp. garam masala
½ tsp. coriander
½ large onion, chopped
One Roma tomato, diced
15 oz. canned chickpeas, drained
Two medium red potatoes, cubed
One cup vegetable broth
What you do:
Mix the shredded pepper, garlic and seasonings in a small bowl with half of the oil and set aside. Heat the other half of the oil in a medium saucepan over medium-high heat.
Add the chopped onion and cook for about two minutes, stirring frequently. Add the diced tomato, continuing to stir for about two minutes.
Add chickpeas, potatoes, vegetable broth and the spice paste mixed earlier. Stir until evenly mixed, reduce heat to low and cook covered for about 45 minutes, or until the potatoes are cooked through.
Remove from heat and serve over basmati or jasmine rice.
