INGREDIENTS
•
2 tablespoons coconut oil
•
1 large onion, diced
•
2 cloves garlic, minced
•
1 tablespoon ground turmeric
•
2 teaspoons ground coriander
•
1 1/2 teaspoons kosher salt
•
1/2 teaspoon freshly ground black pepper
•
1 pound dried chickpeas
•
8 ounces Yukon gold potatoes, peeled and diced
•
8 cups (2 quarts) low-sodium vegetable or chicken broth
•
1 medium lemon, cut into wedges