Ingredients
- ¾ cup organic vegetable broth
- ¼ cup tahini (sesame-seed paste)
- 3 tablespoons fresh lemon juice
- 1 teaspoon extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon ground red pepper
- 1 teaspoon ground cumin
- 2 garlic cloves, peeled
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 2 pounds cubed peeled red potato
- Lemon wedges (optional)
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