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Ingredients
|
Quantity
|
|
Canola oil
|
1 tbsp
|
|
Garlic clove – minced
|
2
|
|
Onion – chopped
|
1 medium
|
|
Green onions – cut in 1” pieces (including
3” of green)
|
6
|
|
Curry powder
|
1 ½ tbsp
|
|
Tomato juice
|
1 ½ cups
|
|
Vegetable or chicken broth
|
¾ cup
|
|
Potatoes – cut in 1” chunks
|
3 medium
|
|
Chickpeas – drained and rinsed
|
1 can (19 0z)
|
|
Minced jalapeno pepper (optional)
|
½ tsp
|
In a medium saucepan, heat oil. Add garlic and both types of
onions; saute until vegetables are soft. Stir in curry powder and saute for 30
seconds. Add remaining ingredients, cover and simmer for about 40 minutes, or
until potatoes are tender.
