High protein recipe

Ingredients
2 1/2 cups vegetable broth
Two 15-ounce cans chickpeas, drained and rinsed
One 14 1/2-ounce can fire-roasted or stewed tomatoes with chiles (try Muir Glen tomatoes)*
6 baby Yukon Gold potatoes (about 12 ounces), quartered
1 medium onion (about 1 cup), diced
1 tablespoon unsalted butter
2 teaspoons minced ginger
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper

*If you can't find canned tomatoes with chiles, add half a 4-ounce can of diced green Anaheim chiles to a 14.5-ounce can of tomatoes.

In a large pot, combine the broth, chickpeas, tomatoes, potatoes, onion, butter, ginger, and spices. Stir to mix and nestle the potatoes into the liquid.

Set the pot, uncovered, over medium heat. Simmer vigorously for about 20-30 minutes, or until the potatoes are tender. Add more salt to taste. Serve the curry in bowls over Jasmine rice.

$10 serves 4. $2.50/serving