Chickpea & Potato Curry
Total TimePrep: 25 min. Cook: 6 hours
Doubled-ish the recipe for 6 people, and there was very little Chickpea & Potato Curry remaining. Everyone loved it. I soaked and cooked the chickpeas myself. I left the ginger out only because we'd been eating a lot recently. I used fresh tomatoes and some tomato paste. I reduced the amount of stock, then when it was finishing, I smashed a few potato pieces and chickpeas to thicken it up. Served with a firm and creamy Calrose rice and the suggested condiments.
I made this on the stove top, cooking for about 45 minutes, total. This was pretty soupy, so I threw in some small shell pasta to soak up the broth, which worked fine. The small dice potatoes pretty much disintegrated, so I might cut them larger next time. It all tasted great, so we're happy.