Curried Garbanzo Beans and Potatoes

Description
From Jan/Reb 1993 issue of Cooking Light magazine

Ingredients

 * 2 tsp vegetable oil
 * ½ cup finely chopped onion
 * 1 tsp curry powder
 * ½ tsp ground cumin
 * 2½ cup water
 * 1 cup Granny Smith apple, peel and slice
 * 1 can garbanzo beans, drained, 15.5oz
 * 1 cup diced yellow bell pepper
 * 1 tbsp + 1 tsp all-purpose flour
 * ½ tsp salt
 * ¼ tsp pepper
 * 1¾ cup diced red potato
 * 1 cup frozen green peas, thawed
 * 6 cup hot cooked long-grain rice

Directions

 * 1) Heat oil in a large nonstick skillet over medium heat.
 * 2) Add bell pepper and onion; saute for 6 minutes or until tender.
 * 3) Sprinkle with flour and the next four ingredients.
 * 4) Stir well and cook for an additional 30 seconds.
 * 5) Add 2 ½ cups of water and potato; reduce heat, cover and simmer 25 minutes or until potato is tender.
 * 6) Add apple, peas and beans; cover and cook an additional 10 minutes.
 * 7) Serve over rice.
 * 8) Serving size is 1 cup bean mixture and 1 cup rice.

Nutritional information
398 calories, 3.2g fat, 11.2g protein, 80.5g carbohydrates, 4.8mg iron