Chickpea Potato Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 c. garbanzo beans, dried1 lb. Yukon Gold potatoes2 T vegetable oil1 T curry powder1 tsp cumin powder1 tsp garlic powder2 clove garlic, chopped1 shallot, chopped1/4 c. tomato paste
Soak 1 c. dried garbanzo beans in 2 1/2 c. water overnight. Drain garbanzo beans, rinse and boil in another 2 1/2 c. water for 1 hour, until tender.
Cut potatoes into bite sized pieces.
Heat vegetable oil in a pot. Saute garlic and shallots until translucent. Add spices and sautee lightly, careful not to burn the spices. Add the tomato paste and saute together for another minute or two.
Add cooked garbanzo beans with cooking liquid and potatoes. Bring to a boil before lowering to a simmer. Let the mixture cook for 30 to 45 minutes until everything is tender.
Serve with rice.
Number of Servings: 6
Recipe submitted by SparkPeople user MUIMI07.
Cut potatoes into bite sized pieces.
Heat vegetable oil in a pot. Saute garlic and shallots until translucent. Add spices and sautee lightly, careful not to burn the spices. Add the tomato paste and saute together for another minute or two.
Add cooked garbanzo beans with cooking liquid and potatoes. Bring to a boil before lowering to a simmer. Let the mixture cook for 30 to 45 minutes until everything is tender.
Serve with rice.
Number of Servings: 6
Recipe submitted by SparkPeople user MUIMI07.
Nutritional Info Amount Per Serving
- Calories: 139.8
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 208.2 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 3.7 g
- Protein: 4.2 g
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