1 3/8 cups Furmano's Petite Diced Tomatoes, Drained
5 fluid ounces Vegetable Broth
Preparation
Place a medium sized pot over medium heat. Add Olive Oil.
Add Onion, Garlic, Jalapeno, and Red Potatoes.
Pre mix Corriander, Ginger, Dry Mustard, Chili Powder, Salt, Cumin, Curry Powder, Granulated Garlic, Basil, Oregano, and Paprika. When onions become translucent, add spice mixture to pot and saute' for 5 minutes.
Add Chick Peas, Diced Tomatoes, and Vegetable Broth. Allow to simmer until potatoes are tender crisp. Slightly smash particulent together to thicken. Serve with brown rice and pita chips.
1 3/8 cups Furmano's Petite Diced Tomatoes, Drained
5 fluid ounces Vegetable Broth
Preparation
Place a medium sized pot over medium heat. Add Olive Oil.
Add Onion, Garlic, Jalapeno, and Red Potatoes.
Pre mix Corriander, Ginger, Dry Mustard, Chili Powder, Salt, Cumin, Curry Powder, Granulated Garlic, Basil, Oregano, and Paprika. When onions become translucent, add spice mixture to pot and saute' for 5 minutes.
Add Chick Peas, Diced Tomatoes, and Vegetable Broth. Allow to simmer until potatoes are tender crisp. Slightly smash particulent together to thicken. Serve with brown rice and pita chips.