Chickpea and Potato Curry

Step 1

In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker.

Step 2

Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours.

Step 3

Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

©tasteofhome

• 1 tablespoon canola oil

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 2 teaspoons minced fresh gingerroot

• 2 teaspoons ground coriander

• 1 teaspoon garam masala

• 1 teaspoon chili powder

• 1/2 teaspoon salt

• 1/2 teaspoon ground cumin

• 1/4 teaspoon ground turmeric

• 1 can (15 ounces) crushed tomatoes

• 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained

• 1 large baking potato, peeled and cut into 3/4-inch cubes

• 2-1/2 cups vegetable stock

• 1 tablespoon lime juice

• Chopped fresh cilantro

• Hot cooked rice

• Optional: Sliced red onion and lime wedges