Chickpea & Potato CurryFrom Emily

Ingredients1 cup dried chickpeas, soaked overnight4 red potatoes, peeled and cubed1 medium onion, sliced2 cloves garlic, crushed1 can fire-roasted tomatoesoil1 tsp. garam masala1 tsp. turmeric1 tsp. curry powder1 tsp. ground ginger1 cinnamon stickred pepper flakes, salt & pepper1 tbsp. honey (or sugar)vegetable or chicken brothbig handful baby spinach

Chickpea & Potato Curry (continued)

Cook soaked chickpeas for an hour in boiling water or broth. Drain and set aside.

In pot, lightly toast garam masala. Add the chickpeas, potatoes, onion, garlic, turmeric, ginger, curry powder and enough oil to lightly coat. Fry very gently for a couple of minutes until potatoes have taken on the color of the spices.

Add the tomatoes and a little bit of stock (100 ml). Season with salt, pepper, and red pepper flakes. Throw in cinnamon stick and stir in honey.

Cover and let simmer for 45 minutes to one hour. Add spinach about 5 minutes before serving; stir in to wilt.

Serve over jasmine or basmati rice.