Louise’s Chickpea and Potato Curry

• 2 x 15oz tins of chickpeas, drained (or 2 cups dried, soaked and cooked)
• 5 to 6 cups chopped, peeled potatoes (just under 2 lbs, or 5 to 6 medium)
• 1 to 2 tsp turmeric
• 2 large onions, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 to 2 tsp grated or chopped ginger
• 2 to 3 tsp curry powder
• 2 tbsp vegetable oil
• 4 tomatoes, chopped
• Salt to taste

Boil potatoes, turmeric, and salt to taste in water until tender; drain. Sauté onions, garlic, pepper, and ginger in a large frying pan or dutch oven.  Add curry powder, and sauté for one minute.  Add chickpeas, cooked potatoes, tomatoes and salt, and gently combine.  Simmer until desired consistency is reached.  Serve over rice. Makes 8 servings

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