Curried Potatoes and Chickpeas
Makes 10 1-cup servings
Serve this spicy dish with Brown Rice (see recipe) and Cucumber Salad (see recipe).
1
tablespoon
olive oil
2
large
onions, chopped
1
tablespoon
cumin seeds
4
potatoes
1
15-ounce can crushed or ground tomatoes
1
15-ounce can chickpeas, undrained
1
teaspoon
turmeric
1
teaspoon
ground coriander
1/2
teaspoon
ground ginger
1/4
teaspoon
cayenne pepper
1/2
teaspoon
salt
Heat oil in a large pot, then add onions and cumin. Cook over high heat, stirring often, until onions are soft, about 5 minutes.
Scrub potatoes and cut into 1/2-inch cubes. Add to onions, along with tomatoes, beans and their liquid, turmeric, coriander, ginger, cayenne, and salt. Bring to a slow simmer, then cover and cook, stirring occasionally, until potatoes are tender, about 25 minutes.
Per 1-cup serving
- Calories: 143
- Fat: 2.5 g
- Saturated Fat: 0.3 g
- Calories from Fat: 15.7%
- Cholesterol: 0 mg
- Protein: 4.7 g
- Carbohydrates: 27.1 g
- Sugar: 3.2 g
- Fiber: 4.7 g
- Sodium: 220 mg
- Calcium: 57 mg
- Iron: 3.2 mg
- Vitamin C: 15.3 mg
- Beta Carotene: 54 mcg
- Vitamin E: 0.7 mg
Source: Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.
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