Curried Garbanzos
Yield
servingsPrep
15 minCook
50 minReady
65 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
chopped |
|
| 1 | clove |
garlic
crushed |
|
| ½ | teaspoon |
ginger root
grated |
|
| ¼ | cup |
vegetable stock
|
|
| 2 | each |
potatoes
cubed |
|
| 1 | each |
tomatoes
chopped |
|
| 2 | cups |
chickpeas (garbanzo beans)
cooked |
|
| ½ | cup |
tomato paste
|
|
| 15 | ounces |
tomatoes, canned
|
|
| ¼ | teaspoon |
coriander
ground |
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
cloves, ground
|
|
| ¼ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
chopped |
|
| 1 | clove |
garlic
crushed |
|
| 2.5 | ml |
ginger root
grated |
|
| 59 | ml |
vegetable stock
|
|
| 2 | each |
potatoes
cubed |
|
| 1 | each |
tomatoes
chopped |
|
| 473 | ml |
chickpeas (garbanzo beans)
cooked |
|
| 118 | ml |
tomato paste
|
|
| 433.5 | ml/g |
tomatoes, canned
|
|
| 1.3 | ml |
coriander
ground |
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
cumin
ground |
|
| 1.3 | ml |
cloves, ground
|
|
| 1.3 | 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.
