Golden Chickpea And Potato Curry - cooking recipe

Ingredients

2 tablespoons olive oil
2 cups onions, finely chopped
4 teaspoons curry powder
1 teaspoon ground cumin
3 garlic cloves, minced
1 teaspoon salt
1/4 cup water
2 (16 ounce) cans chickpeas, drained
6 cups potatoes, peeled and cut into 1/2-inch cubes
1/4 cup tomato paste
3 cups water or 3 cups vegetable broth

Preparation

In frying pan, heat oil over medium-high heat and saute onions about 5 minutes. Add curry powder, cumin, garlic, salt and 1/4 cup water. Cook until onions are soft. Add remaining ingredients, reduce heat and simmer 45 minutes, stirring occasionally, until potatoes are tender. Additional liquid may be required to prevent scorching. Serve on top of steamed white rice or brown rice.