Chana Aloo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 tbsp Olive Oil 1.5 cup, chopped Onions, raw 2 clove Garlic 2 tbsp Curry powder 1 tsp Allspice 1 tsp Nutmeg, ground 1.5 tsp Paprika 2 tsp Dried Thyme Leaves (by VGRAEVE) 2 serving 1/2 tsp. Cumin Powder (by ANEWAY) 0.75 tsp Cayenne Pepper (Ground) 1 tsp Pepper, white 2 serving Hashbrowns - Ore-Ida Southern Style (3/4 cup) (by TAPHILLIPS24) 3 cup Chickpeas (garbanzo beans) 3 serving Hunt's Canned Diced Tomatoes 1/2 cup (by HAIRYBAGEL) 2 cup Vegetable Broth 1 tbsp Parsley
Heat oil in a large pot or very deep skillet over medium high heat.
Add the Flavour Base ingredients and cook for 3 minutes until the onion is translucent.
Add the potatoes and cook for a further 2 minutes. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
Add the chickpeas, tomatoes and vegetable or chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
Adjust salt to taste, stir through scallions/shallots and parsley.
Serve with rice.
Serving Size: makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user STARMINER62.
Add the Flavour Base ingredients and cook for 3 minutes until the onion is translucent.
Add the potatoes and cook for a further 2 minutes. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
Add the chickpeas, tomatoes and vegetable or chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
Adjust salt to taste, stir through scallions/shallots and parsley.
Serve with rice.
Serving Size: makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user STARMINER62.
Nutritional Info Amount Per Serving
- Calories: 218.1
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 636.6 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 6.6 g
- Protein: 6.1 g