Chickpea & Potato Curry Chickpea & Potato Curry (continued) From Emily Ingredients 1 cup dried chickpeas, soaked overnight 4 red potatoes, peeled and cubed 1 medium onion, sliced 2 cloves garlic, crushed 1 can fire-roasted tomatoes oil 1 tsp. garam masala 1 tsp. turmeric 1 tsp. curry powder 1 tsp. ground ginger 1 cinnamon stick red pepper flakes, salt & pepper 1 tbsp. honey (or sugar) vegetable or chicken broth big 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.