Ingredients
1 tablespoon canola oil1 medium onion, chopped2 garlic cloves, minced2 teaspoons minced fresh gingerroot2 teaspoons ground coriander1 teaspoon garam masala1 teaspoon chili powder1/2 teaspoon salt1/2 teaspoon ground cumin1/4 teaspoon ground turmeric1 can (15 ounces) crushed tomatoes2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained1 large baking potato, peeled and cut into 3/4-inch cubes2-1/2 cups vegetable stock1 tablespoon lime juiceChopped fresh cilantroHot cooked riceOptional: Sliced red onion and lime wedges
Preparation
In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker.
Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours.
Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
