Curried Potatoes and Chickpeas (from NutritionMD.org)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 149.8
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 315.1 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 5.4 g
- Protein: 4.7 g
View full nutritional breakdown of Curried Potatoes and Chickpeas (from NutritionMD.org) calories by ingredient
Introduction
Serve this spicy dish with Brown Rice (see recipe) and Cucumber Salad (see recipe). Serve this spicy dish with Brown Rice (see recipe) and Cucumber Salad (see recipe).Number of Servings: 10
Ingredients
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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
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