Title: Curried Garbanzo Beans and Potatoes
Categories: Lowcal
Yield: 6 Servings

2	ts	Vegetable oil
1/2	c	Finely chopped onion
1	ts	Curry powder
1/2	ts	Ground cumin
2 1/2	c	Water
1	c	GrannySmith apple,peel+slice
1	cn	Garbanzobeans,drained,15.5oz
1	c	Diced yellow bell pepper
1	tb	+1t all-purpose flour
1/2	ts	Salt
1/4	ts	Pepper
1 3/4	c	Diced red potato
1	c	Frozen green peas, thawed
6	c	Hot cooked long-grain rice

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

previous

next