Chickpea Curry

Ingredients:
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 34 teaspoon ground cinnamon
- 12 teaspoon ground cardamom
- 1 12 teaspoons ground cumin
- 34 teaspoon ground turmeric
- 2 teaspoons ground ginger
- 12 teaspoon cayenne pepper
- 1 teaspoon salt
- 3 medium potatoes, cubed
- 2 carrots, sliced
- 2 (15 ounce) cans chickpeas, drained
- 1 (14 1/2 ounce) can diced fire-roasted tomatoes
- 12 cup vegetable broth

Directions:
- Heat the vegetable oil in a pot over medium heat.
- Add onion and garlic.
- Saute until the onion is slightly softened.
- Add spices and saute a minute or two longer.
- Add potatoes, carrots, chickpeas, tomatoes, and vegetable broth.
- Simmer on low heat until potatoes are tender.
- Add additional vegetable broth if needed to cook the potatoes.