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Butler County's great daily newspaper

Chickpea and Potato Soup

1 cup reduced-sodium vegetable broth

1 cup canned reduced-sodium diced tomatoes with their sauce

1 pound russet potatoes, peeled cut into 1/2-inch pieces (about 3 cups)

1 cup canned reduced-sodium chickpeas, drained and rinsed

1 teaspoon garam masala

1 tablespoon chopped fresh ginger or 1 teaspoon ground ginger

1/2 teaspoon ground turmeric

1/2 cup cashew nuts

Salt and pepper to taste

1/4 cup coarsely chopped parsley leaves

Add vegetable broth and tomatoes to a medium-size sauce pan.

Bring to a simmer and add potatoes, chickpeas, garam masala, ginger and turmeric.

Cover with a lid and gently simmer 15 minutes or until potatoes are tender.

Add cashews and salt and pepper to taste. Toss well.

Divide between two large bowls and top with parsley leaves.

Yield: 2 servings.

Per serving: 523 calories (32.2 percent from fat), 18.7 g fat (3.4 g saturated, 9.9 g monounsaturated), no cholesterol, 18.3 g protein, 79.1 g carbohydrates, 12.5 g fiber, 257 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”