| Title: | Curried Potatoes and Chickpeas |
| Category: | Side Dishes - Clean (Only natural/organic ingredients), Vegetarian |
| From: | Neal Barnard |
| Ingredients: |
2 t olive oil
1 large onion- chopped
1 T whole cumin seeds
2 large potatoes
1 c crushed or ground tomatoes
1 can (15 oz.) garbanzo beans- including liquid
1 t turmeric
1 t coriander
1/2 t ginger
1/4 t cayenne
1/2 t sea salt
|
| Directions: | Heat the oil in a large pot, then add the onion and cook over high heat until soft, about 5 minutes. Add the cumin seeds and continue cooking, stirring often, another 2 to 3 minutes. Scrub the potatoes and cut them into 1/2-inch cubes. Add them to the onions, along with the tomatoes, garbanzo beans, spices and salt. Stir in 1/2 c of water. Bring to a slow simmer, then cover and cook, stirring occasionally, until the potatoes are tender, about 20 minutes. |
| Makes: | 8 servings |