Search
by Ingredient

Curried Garbanzos

StarStarStarStarStar

Submitted by christina25

YIELD

servings

PREP

15 min

COOK

50 min

READY

65 min

Ingredients

1 1
EACH EACH ONIONS
chopped
1 1
CLOVE CLOVE GARLIC
crushed
½ 2.5
TEASPOON ML GINGER ROOT
grated
¼ 59
2 2
EACH EACH POTATOES
cubed
1 1
EACH EACH TOMATOES
chopped
2 473
½ 118
CUP ML TOMATO PASTE
15 433.5
OUNCES ML/G TOMATOES, CANNED
¼ 1.3
TEASPOON ML CORIANDER
ground
¼ 1.3
TEASPOON ML BLACK PEPPER
¼ 1.3
TEASPOON ML CUMIN
ground
¼ 1.3
TEASPOON ML CLOVES, GROUND
¼ 1.3
TEASPOON ML CINNAMON

Directions

In a large pot, sauté 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 423g (14.9 oz)
Amount per Serving
Calories 278 6% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 560mg 23%
Total Carbohydrate 20g 20%
Dietary Fiber 10g 41%
Sugars g
Protein 21g
Vitamin A 18% Vitamin C 58%
Calcium 11% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Email this recipe