Ingredients

The following ingredients have 4 Servings
  • 3 TB olive oil
  • 1 onion (diced)
  • 5 cloves garlic (chopped)
  • 1 28oz can fire-roasted tomatoes with juices
  • 1 1/2 cups low-sodium vegetable broth (or chicken broth, if not vegetarian)
  • 1 lb yukon gold potatoes (peeled and cut into small bite-sized cubes (about 1/2 " cubes))
  • 1 15oz can low-sodium chickpeas, with juices
  • 1 TB sugar
  • 1 tsp Tamari (GF or low-sodium soy sauce)
  • 2 tsp curry powder
  • 1 tsp garam masala powder
  • kosher salt and black pepper (or cayenne to taste)

Instruction

  • In a large heavy pot, heat oil over medium-high heat until hot, Add onion and stir for 2 min. Add garlic, stirring 1 more min. Add tomatoes with juices.
  • Transfer mixture to blender or food processor and blend until mostly smooth. Add a some of the vegetable or chicken broth, if more liquid is needed for smoother blending (alternatively, you can use a hand immersion blender directly in the pot, but be sure to protect yourself from splatter.)
  • Add all broth and remaining ingredients, except for salt and pepper. Stir over medium-high heat for 10 minutes or just until potatoes are tender. Add salt and pepper to taste. Serve over rice or with pita bread, if desired.