Potatoes and Chickpeas with Sun-Dried Mango
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 Tbs. olive oil1 inch cube ginger root, peeled and cut into julienne strips.1 - 2 fresh green Thai chiles or 1 jalapeno pepper, cut into julienne strips (for less heat, remove seeds)6 cloves garlic, minced1 small onion, finely sliced1 tsp. each - salt, cumin powder, coriander powder1/2 tsp. each - turmeric powder, cayenne powder2 tomatoes, finely chopped14 oz. can garbanzos, drained and rinsed, or 1.5 cups fresh cooked2 potaotes cut into 1.5 in. cubes, parboiled for about 4 -5 minutes2/3 cup warm water1 tsp. mango powder1/2 tsp. garam masala2 Tbs. fresh cilantro, chopped (optional, but highly recommended)1 Tbs. fresh mint leaves, chopped (optional)1 - 2 sprigs fresh mint (for garnish)(Adapted from The Low-Fat Indian Vegetarian Cookbook by Mridula Baljekar)
1. Heat oil over medium heat in a heavy based saucepan and add half the ginger, the fresh peppers and garlic: stir-fry for 30 seconds.
2. Add the onion and salt and stir-fry for 4-5 minutes or until the onion is soft and just beginning to color.
3. Add the cumin, coriander, turmeric and cayenne powders; stir-fry for 1 minute (should make a paste), then add the chopped tomatoes.
4. Add the garbanzos, potatoes and water. Bring to a boil and reduce heat to low. Cover the pan and simmer for 10 - 12 minutes (potatoes should become tender when pierced with a fork, but not fall apart).
5. Blend the sun-dried mango powder with a little water and add to the garbanzos.
6. Stir in the garam masala, cilantro and mint leaves and remove from heat. Transfer to a serving dish and garnish with reserved ginger, and sprigs of mint.
Number of Servings: 4
Recipe submitted by SparkPeople user JENNTX77.
2. Add the onion and salt and stir-fry for 4-5 minutes or until the onion is soft and just beginning to color.
3. Add the cumin, coriander, turmeric and cayenne powders; stir-fry for 1 minute (should make a paste), then add the chopped tomatoes.
4. Add the garbanzos, potatoes and water. Bring to a boil and reduce heat to low. Cover the pan and simmer for 10 - 12 minutes (potatoes should become tender when pierced with a fork, but not fall apart).
5. Blend the sun-dried mango powder with a little water and add to the garbanzos.
6. Stir in the garam masala, cilantro and mint leaves and remove from heat. Transfer to a serving dish and garnish with reserved ginger, and sprigs of mint.
Number of Servings: 4
Recipe submitted by SparkPeople user JENNTX77.
Nutritional Info Amount Per Serving
- Calories: 285.4
- Total Fat: 12.0 g
- Cholesterol: 0.0 mg
- Sodium: 324.7 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 6.7 g
- Protein: 7.2 g
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