1. Heat a large, non-stick skillet over medium heat. Add potatoes and garam masala, and cook, stirring frequently, until fragrant, about 2 minutes. 2. Add chickpeas and diced tomatoes. Scrape up any browned bits that have adhered to the pan. Stir and bring to a low boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, until potatoes are tender, about 25 minutes. 3. Sprinkle with chopped cilantro to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
