BOMBAY POTATOES AND CHICKPEAS IN TOMATO CURRY

Ingredients:

• 2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained
• 5 large Yukon Gold potatoes, skins on, well scrubbed, diced (about 7 ½ cups; see notes)
• 1 (28-ounce) can petite-cut diced tomatoes, undrained
• 1 1/2 cups tomato juice
• 1 tbsp olive oil
• 1 ½ cup onions, chopped (I used two medium-sized onions)
• 4 cloves minced garlic
• 1 tsp fresh ginger (or 1 tbsp ground ginger)
• ¼ tsp ground ginger
• 1 tbsp curry powder, or more to taste
• 1 tbsp chili powder
• ¼ tsp cayenne pepper
• ½ tsp ground cumin
• ¼ tsp coriander
• 1 tsp sea salt

Instructions:

1. In a slow cooker, add chickpeas, potatoes, tomatoes, tomato juice, olive oil, onions, garlic, ginger, curry powder, chili powder, cayenne pepper, cumin, coriander, and sea salt. Stir all together.
2. Cook on low for 8 to 10 hours or high for about 4 hours. Serve alone, on top of rice, or with naan.