Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (approximately 1 cup/150g)
  • 2 cloves garlic, minced (approximately 2 teaspoons)
  • 1-inch piece of ginger, grated (approximately 1 tablespoon)
  • 1 teaspoon ground cumin (5 ml)
  • 1 teaspoon ground coriander (5 ml)
  • ½ teaspoon turmeric powder (2.5 ml)
  • ½ teaspoon chili powder (or to taste) (2.5 ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (approximately 400g)
  • 1 (15 ounce) can chickpeas, drained and rinsed (approximately 425g)
  • 1 pound Yukon Gold potatoes, peeled and cubed (approximately 450g)
  • 1 cup vegetable broth (240 ml)
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lemon wedges (for serving, optional)

Instructions:

  1. Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and grated ginger; cook for 1 minute more, until fragrant.
  2. Stir in cumin, coriander, turmeric, and chili powder. Cook for 30 seconds, stirring constantly, until fragrant.
  3. Add diced tomatoes (with their juice), drained chickpeas, cubed potatoes, and vegetable broth. Stir to combine.
  4. Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 20-25 minutes, or until potatoes are tender. Check occasionally and add more broth if needed to prevent sticking.
  5. Season with salt and black pepper to taste. Garnish with fresh cilantro and serve hot with lemon wedges (optional).