Bunny Chow with Chickpea and Potato Curry (Dairy-Free, Nut-Free)

Ingredients

• 2 tablespoons Vegetable Oil
• 1 large Onion
• 3 cloves Garlic
• 1 tablespoon Ginger
• 3 tablespoons Curry Powder
• 1 teaspoon Turmeric
• 1/2 teaspoon Chili Powder
• 2 cans Canned Chickpeas
• 2 medium Potatoes
• 1 can Canned Diced Tomatoes
• 1 cup Vegetable Broth
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 2 small Loaves of Bread

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat vegetable oil in a large pot or Dutch oven over medium heat.
2. 2Add onion and cook until softened. Add garlic and ginger, and cook for another minute.
3. 3Stir in curry powder, turmeric, and chili powder. Cook for 1 minute.
4. 4Add chickpeas, potatoes, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
5. 5Season with sugar, salt, and pepper.
6. 6While the curry is simmering, cut the loaves of bread in half and hollow out the insides, reserving the bread.
7. 7Fill each hollowed-out loaf half with the chickpea and potato curry.
8. 8Serve immediately, with the reserved bread for dipping.

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