Curried chickpeas and potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Canola oil |
| 2 | eaches | Garlic cloves, minced |
| 1 | medium | Onion, chopped |
| 6 | eaches | (to 8) Green onions, cut in |
| . 1-inch pieces, including | ||
| . 3 inches of green | ||
| 1½ | tablespoon | Curry powder |
| 1¼ | cup | Tomato juice |
| ¾ | cup | Vegetable or chicken broth |
| 3 | mediums | Potatoes, cut in 1-inch |
| . chunks | ||
| 1 | can | (19-oz.) Chickpeas, drained |
| . and rinsed | ||
| ½ | teaspoon | Minced jalapeno peppers |
| . (optional) | ||
| 273 | xes | Calories |
| 9⅓ | gram | Protein (9.3g) |
| 47½ | gram | Carbohydrates (47.5g) |
| 8 | grams | Fiber |
| 6⅓ | gram | Fat (6.3g [0.4g saturated]) |
| 625 | milligrams | Sodium |
Directions
PER SERVING
In a medium saucepan, heat oil. Add garlic and both types of onions; saute until vegetables are soft. Stir in curry powder and saute for 30 seconds. Add remaining ingredients, cover and simmer for about 40 minutes, or until potatoes are tender.
From USA WEEKEND, May 5-7, 1995.
keyed - iris grayson
PS> Submitted By CARE-ALOT COOKBOOK On 05-20-95