Chick Pea and Potato Curry

Ingredients

• 1 tablespoon canola oil
  
• 1 medium onion, chopped
  
• 2 garlic cloves, minced
  
• 2 teaspoons minced fresh gingerroot
  
• 2 teaspoons ground coriander
  
• 1 teaspoon garam masala
  
• 1 teaspoon chili powder
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon ground cumin
  
• 1/4 teaspoon ground turmeric
  
• 1 can (15 ounces) crushed tomatoes
  
• 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
  
• 1 large baking potato, peeled and cut into 3/4-inch cubes
  
• 2-1/2 cups vegetable stock
  
• 1 tablespoon lime juice
  
• Chopped fresh cilantro
  
• Hot cooked rice
  
• Optional: Sliced red onion and lime wedges
  

Directions

In a large skillet, heat oil over medium-high heat; sauté onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker.

Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours.

Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.