Curried Potatoes and Chickpeas (from NutritionMD.org)

Name: Curried Potatoes and Chickpeas (from NutritionMD.org) Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10
Ingredients: 1 tbsp Olive Oil; 2 large Onions raw; 1 tbsp Cumin seed; 4 medium (2-1/4 to 3-1/4 dia.) Potato raw; 425.2 grams Crushed Tomatoes; 425.2 grams Chickpeas (garbanzo beans); 1 tsp Turmeric ground; 1 serving Coriander ground 1 teaspoon (by TERRA56); .5 tsp Ginger ground; .25 tsp Pepper red or cayenne; .5 tsp Salt (table) (by CYNDYY1)

Minutes to Prepare: 15
Minutes to Cook: 45

Number of Servings: 10

Ingredients

1 tbsp Olive Oil 2 large Onions, raw 1 tbsp Cumin seed 4 medium (2-1/4" to 3-1/4" dia.) Potato, raw 425.2 grams Crushed Tomatoes 425.2 grams Chickpeas (garbanzo beans) 1 tsp Turmeric, ground 1 serving Coriander, ground, 1 teaspoon (by TERRA56) .5 tsp Ginger, ground .25 tsp Pepper, red or cayenne .5 tsp Salt (table) (by CYNDYY1)

Directions

Heat oil in a large pot, then add onions and cumin. Cook over high heat, stirring often, until onions are soft, about 5 minutes.

Scrub potatoes and cut into 1/2-inch cubes. Add to onions, along with tomatoes, beans and their liquid, turmeric, coriander, ginger, cayenne, and salt. Bring to a slow simmer, then cover and cook, stirring occasionally, until potatoes are tender, about 25 minutes.

Serving Size:�Makes 10 1-cup servings

Servings Per Recipe: 10

Nutritional Info Amount Per Serving