2 Servings 20 min Cook
4 Potato medium (2-1/4" to 3-1/4" dia) Potato
1/2 Tsp Coconut Oil
2 Pepper Green Peppers
3 Cloves, minced Garlic
1 Medium (2-1/2" dia) Onions
1 Tsp, ground Cumin
1 Tsp Coriander Seed
1/4 Tsp, whole Fennel Seed
1/4 Tsp Turmeric
3/4 Tsp Salt
1/4 Tsp Cayenne Pepper
3 Cup Vegetable Broth
1/2 Lime yields Lime Juice
1/2 Cup Chickpeas
2 Tbsp Fresh Cilantro
Chop potatoes, chilis, garlic, and onions.
In a large saucepan, add the potatoes along with water to cover them by a few inches.
Bring to a boil, and cook until the potatoes are fork tender.
Rinse and drain the cooked potatoes.
Meanwhile, warm the coconut oil over medium heat in a skillet.
Add the chilis, garlic, and onion, and stir.
Cook for 2-3 minutes, until softened slightly.
Add all of the ingredients for the spice blend, and stir.
Continue stirring frequently, cooking at medium heat for about 2 more minutes, until the spices are fragrant and slightly browned.
Remove from the heat, and remove the mixture from the pan immediately.
Add to a blender or food processor, and blend until mostly smooth.
Add the cooked potatoes to the blender, along with as much of the broth as needed to blend.
Blend until smooth (or leave slightly chunky if you prefer).
Transfer the mixture to the saucepan, add the rest of the broth and the lime juice.
Bring to a gentle boil, then reduce to a simmer.
Simmer for 10-15 minutes, or until the flavors have come together to your liking.
Stir in the cooked garbanzo beans and adjust seasoning as desired.
Serve hot, topped with fresh cilantro.
