Aloo Cholay (Chickpea-Potato Curry) - cooking recipe

Ingredients

2 1/2 cups vegetable broth or 2 1/2 cups water
2 (15 ounce) cans chickpeas, drained and rinsed
1 (14 ounce) can tomatoes (fire-roasted) or (14 ounce) can tomatoes (stewed with chiles)
6 baby Yukon Gold potatoes (new, about 12 ounces)
1 cup diced onion
1 tablespoon unsalted butter
2 teaspoons ginger (crushed ginger from a jar)
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper

Preparation

In a large pot, combine the broth, chickpeas, tomatoes, potatoes, onion, butter, ginger, salt, cumin, coriander, and cayenne.
Stir to mix and nestle the potatoes into the liquid.
Set the pot, uncovered, over medium heat.
Simmer vigorously for about 35 minutes, or until the potatoes are tender.
Serve the curry in bowls with Indian naan bread or over rice.