Curried garbanzo beans and potatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Vegetable oil |
| ½ | cup | Finely chopped onion |
| 1 | teaspoon | Curry powder |
| ½ | teaspoon | Ground cumin |
| 2½ | cup | Water |
| 1 | cup | GrannySmith apple,peel+slice |
| 1 | can | Garbanzobeans,drained,15.5oz |
| 1 | cup | Diced yellow bell pepper |
| 1 | tablespoon | +1t all-purpose flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1¾ | cup | Diced red potato |
| 1 | cup | Frozen green peas, thawed |
| 6 | cups | Hot cooked long-grain rice |
Directions
Heat oil in a large nonstick skillet over medium heat. Add bell pepper and onion; saute for 6 minutes or until tender. Sprinkle with flour and the next four ingredients. Stir well and cook for an additional 30 seconds. Add 2½ cups of water and potato; reduce heat, cover and simmer 25 minutes or until potato is tender. Add apple, peas and beans; cover and cook an additional 10 minutes. Serve over rice. Serving size is 1 cup bean mixture and 1 cup rice.
Nutritional Information: 398 calories 3.2g fat 11.2g protein 80.5g carbohydrates 4.8mg iron
From Jan/Feb 1993 issue of Cooking Light magazine. Typed by Laura Canada
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