Curried Garbanzo Beans & Potatoes Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Vegetable oil,
1/2 cup: Finely chopped onion,
1 tsp: Curry powder,
1/2 tsp: Ground cumin,
2 1/2 cup: Water,
1 cup: GrannySmith apple, peel+slice
1 can: Garbanzobeans, drained,15.5oz
1 cup: Diced yellow bell pepper,
1 tbsp: +1t all-purpose flour,
1/2 tsp: Salt,
1/4 tsp: Pepper,
1 3/4 cup: Diced red potato,
1 cup: Frozen green peas, thawed
6 cup: Hot cooked long-grain rice,
Directions:
Heat oil in a large nonstick skillet over medium heat. Add bell
pepper and onion; saute for 6 minutes or until tender. Sprinkle with
flour and the next four ingredients. Stir well and cook for an
additional 30 seconds. Add 2 1/2 cups of water and potato; reduce
heat, cover and simmer 25 minutes or until potato is tender. Add
apple, peas and beans; cover and cook an additional 10 minutes. Serve
over rice. 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
From Jan/Feb 1993 issue of Cooking Light magazine. Typed by Laura
Canada
Source from luhu.jp
pepper and onion; saute for 6 minutes or until tender. Sprinkle with
flour and the next four ingredients. Stir well and cook for an
additional 30 seconds. Add 2 1/2 cups of water and potato; reduce
heat, cover and simmer 25 minutes or until potato is tender. Add
apple, peas and beans; cover and cook an additional 10 minutes. Serve
over rice. 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
From Jan/Feb 1993 issue of Cooking Light magazine. Typed by Laura
Canada
Source from luhu.jp