Thanks to Executive Chef Ron Cooke for sharing this low-salt recipe. Ro-Tel is a brand popular in Tex-Mex cooking which available on Amazon.com. To reduce the salt content even further, use salt-free stewed tomatoes and sample the finished product before adding any salt. 12 servings.
2 1/2 c low sodium vegetable broth
Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
One 10-ounce can fire-roasted tomatoes or diced tomatoes with chilies (he uses Ro-Tel Original)
6 baby (new) Yukon Gold potatoes (about 12 ounces), peeled and diced
1 medium onion, diced (about 2 c)
2 T olive oil
2 t minced ginger
1 t ground cumin
1 t ground coriander
1/8 to 1/2 t cayenne pepper (to taste)
Salt (to taste)
Method: In a large pot, heat the oil over medium-high heat and sauté the onions and ginger until the onion begins to brown, about 4-5 minutes. Add the cumin, coriander and cayenne, stir to combine and cook for another minute or two. Add the remaining ingredients, stir to mix and simmer vigorously for about 35 minutes, or until the potatoes are tender. Add salt to taste.