1. Saute onions in in oil on med heat for about 3 mins in a dutch oven. 2. Add garlic, ginger and all of the spices up to the salt and saute another minute. 3. Add broth and bring to a light boil making sure to scrape any bits off of the bottom of pot. 4. Add potatoes, chickpeas and tomatoes then bring heat down to med-low. Cook until potatoes are fork tender about 10-15 minutes. 5. Take off heat, add lemon juice and stir. 6. Add yogurt a little bit at a time and stir. 7. Stir in cilantro. 8. Serve with naan or chapati. ---------------------------------------------------------------------------
Nutrition
Ingredients
