Curried Garbanzo Beans and Potatoes
31
31
Ingredients
| 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 |
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.
Nutrition Facts
Serving Size 414g (14.6 oz)Amount per Serving
Calories 8224% of calories from fat
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 487mg
20%
Total Carbohydrate
58g
58%
Dietary Fiber 8g
30%
Sugars g
Protein
37g
Vitamin A 6%
•
Vitamin C 11%
Calcium 10%
•
Iron 57%
* based on a 2,000 calorie diet
How is this calculated?
