Curried chickpeas and potatoes

Yield: 4 servings

Measure Ingredient
1 tablespoon Canola oil
2 eaches Garlic cloves, minced
1 medium Onion, chopped
6 eaches (to 8) Green onions, cut in
\N \N . 1-inch pieces, including
\N \N . 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
\N \N . chunks
1 can (19-oz.) Chickpeas, drained
\N \N . and rinsed
½ teaspoon Minced jalapeno peppers
\N \N . (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

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

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