Spicy Chickpeas with Potatoes

• 2 tablespoons ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 4 tablespoons olive or canola oil
• 1/2 cup finely chopped red onions or shallots
• 2 teaspoons finely grated peeled fresh ginger
• 2 cloves garlic, crushed to a pulp
• 1 cup finely chopped tomatoes
• 3 3/4 cups drained canned chickpeas
• 1 1/2 cups liquid from can if organic, or water, or mixture of the two
• 2 medium boiling potatoes (56 ounces), peeled and cut into 3/4-inch dice
• 1 teaspoon salt

1. Mix together the coriander, cumin, cayenne, turmeric, and 3 tablespoons water in a small bowl.
2. Pour the oil into a medium-sized pan and set over medium heat.
3. When hot, put in the onions.
4. Stir and fry for 34 minutes or until lightly browned.
5. Add the ginger and garlic.
6. Stir for a minute.
7. Put in the spice mixture from the bowl.
8. Stir for a few seconds.
9. Add the tomatoes.
10. Stir and cook for about 3 minutes or until the tomato has softened.
11. Add the chickpeas and 1 1/2 cups of the liquid from the can, adding water if needed (see above).
12. Then add the potatoes and the salt.
13. Bring to a boil.
14. Cover, turn heat to low, and simmer gently until the potatoes are tender, about 1520 minutes.

ground coriander, ground cumin, cayenne pepper, ground turmeric, olive, red onions, fresh ginger, garlic, tomatoes, chickpeas, liquid from, boiling potatoes, salt

Taken from www.epicurious.com/recipes/food/views/spicy-chickpeas-with-potatoes-373845 (may not work)