Curried Vegetable Stew on BakeSpace.com

Ingredients

• 1 can (19 ounces) chickpeas, drained, or 2 cups cooked chickpeas, divided
• 1 1/2 cups vegetable or chicken broth, divided
• 2 cups 1/2-inch cubes white potatoes or butternut squash
• 2 cups small cauliflower florets
• 1 cup sliced fresh mushrooms
• 1 can (14 1/2 ounces) unsalted stewed tomatoes, crushed
• 2-3 teaspoons curry paste
• 1 cup frozen (thawed) green peas