• 2 1/2 cup(s) chicken broth
• 2 can(s) chick peas, 16 oz.
• 1 can(s) stewed tomatoes, 16 oz.
• 1 can(s) chiles, diced, 4 oz.
• 6 small yukon gold potatoes, quartered
• 1 medium yellow onion, diced
• 1 tbsp butter
• 2 tsp ginger root, minced
• 1 tsp salt
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cayenne pepper
|  | 1. In a large pot, combine all ingredients. Make sure potatoes are covered in liquid.
2. Simmer vigorously for 35 minutes until potatoes are cooked. Serve over jasmine rice. |
