Curried Garbanzo Beans & Potatoes
Yield
6 servingsPrep
10 minCook
45 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
vegetable oil
|
|
| ½ | cup |
onions
finely chopped |
|
| 1 | teaspoon |
curry powder
|
|
| ½ | teaspoon |
cumin
ground |
|
| 2 ½ | cups |
water
|
|
| 1 | medium |
Granny Smith apples
peeled, sliced, 1 cup |
|
| 15.5 | ounces |
chickpeas (garbanzo beans)
canned, drained |
|
| 1 | cup |
sweet yellow bell peppers
diced |
*
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | teaspoon |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 ¾ | cups |
red skinned potatoes
diced |
*
|
| 1 | cup |
green peas
thawed |
|
| 6 | cups |
long grain rice
hot, cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
vegetable oil
|
|
| 118 | ml |
onions
finely chopped |
|
| 5 | ml |
curry powder
|
|
| 2.5 | ml |
cumin
ground |
|
| 591 | ml |
water
|
|
| 1 | medium |
Granny Smith apples
peeled, sliced, 1 cup |
|
| 448 | ml/g |
chickpeas (garbanzo beans)
canned, drained |
|
| 237 | ml |
sweet yellow bell peppers
diced |
*
|
| 15 | ml |
all-purpose flour
|
|
| 5 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 414 | ml |
red skinned potatoes
diced |
*
|
| 237 | ml |
green peas
thawed |
|
| 1.4 | l |
long grain rice
hot, cooked |
|
Directions
Heat oil in a large nonstick skillet over medium heat.
Add bell pepper and onion; sauté 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.
