Curried garbanzos
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; chopped | |
| 1 | Garlic clove; crushed | |
| ½ | teaspoon | Ginger root; grated |
| ¼ | cup | Vegetable broth |
| 2 | Potatoes; cubed | |
| 1 | Tomato; chopped | |
| 2 | cups | Garbanzos; cooked |
| ½ | cup | Tomato paste |
| 15 | ounces | Tomatoes, canned |
| ¼ | teaspoon | EA: |
| Coriander, ground | ||
| Pepper | ||
| Cumin, ground | ||
| Cloves, ground | ||
| Cinnamon, ground | ||
Directions
In a large pot, saute the onion, garlic, and grated ginger in ¼ cup vegetable broth for 10 minutes. Add potatoes and fresh tomatoes. Cook and stir for 10 minutes. Add remaining ingredients. Bring to a boil, cover, reduce heat, and simmer about 30 minutes until potatoes are tender. Serve hot.
From the files of DEEANNE
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