Yield: 1 servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
1 large | Spanish onion |
3 \N | Cloves garlic; crushed |
450 grams | Potatoes; peeled and cut into |
\N \N | ; chunks |
2 teaspoons | Paprika |
1 teaspoon | Cumin |
1 teaspoon | Turmeric |
150 grams | Green beans; trimmed and halved |
1 \N | 440 g can chick peas; drained and rinsed |
1 \N | 440 g can chopped tomatoes |
1 large | Pear; peeled and sliced |
150 millilitres | Vegetable stock |
\N \N | Salt and freshly ground black pepper |
1. In a large pan, heat the oil then add the onion and garlic and fry slowly until the onion turns golden brown.
2. Add the potatoes and spices and continue cooking for 1 minute.
3. Stir in the remaining ingredients, season to taste, cover and leave to for 30-35 minutes, stirring the potatoes are cooked.
4. Serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.