Chickpea Curry

1 can chickpeas
3 potatoes, chopped into ½” cubes 
1-2 onions, chopped
2 c zucchini, chopped (or broccoli or cauliflower)
1 can diced tomatoes
1 c veggie stock
2-3 T curry powder
2 T flour
1 tsp sugar
1 tsp lemon juice
1 tsp cumin
1-2 tsp ground coriander or a bunch of chopped fresh

Heat oil at medium high and sauté onions and potatoes for 10 minutes, stirring. Add remaining ingredients, mix well. Cover and cook 10-15 minutes or until ready, stirring occasionally.

Serve on rice or rice noodles or quinoa or couscous etc.

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