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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.