West Asian Potato Stew | Michigan Potatoes

Ingredients

• 4 medium (or 3 large) potatoes, cubed (some people like to remove the skin, but we choose to keep the skin on for extra nutrition)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper (green or another color will also work)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ground paprika
• 1/2 tsp ground cayenne pepper (omit if you don't want the heat, or add a full tsp for more heat)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes with their juices
• 2 cups vegetable broth
• 2 tsp oil, for cooking
• Salt and pepper, to taste
• Optional Garnishes: Fresh lemon juice, cilantro, and tahini