Potatoes and Chickpeas with Sun-Dried Mango

3 Tbs. olive oil

1 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, minced

1 small onion, finely sliced

1 tsp. each - salt, cumin powder, coriander powder

1/2 tsp. each - turmeric powder, cayenne powder

2 tomatoes, finely chopped

14 oz. can garbanzos, drained and rinsed, or 1.5 cups fresh cooked

2 potaotes cut into 1.5 in. cubes, parboiled for about 4 -5 minutes

2/3 cup warm water

1 tsp. mango powder

1/2 tsp. garam masala

2 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.