Curried Garbanzo Beans and Potatoes

Description Edit

From Jan/Reb 1993 issue of Cooking Light magazine

Ingredients Edit

• 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 Edit

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 Edit

Per serving:

• 398 calories | 3.2g fat | 11.2g protein | 80.5g carbohydrates | 4.8mg iron