Indian

Curried Potatoes and Chickpeas (from NutritionMD.org) is for Dinner.

Curried Potatoes and Chickpeas (from NutritionMD.org) takes 15 minutes to prepare.

Curried Potatoes and Chickpeas (from NutritionMD.org) takes 45 minutes to cook.

Curried Potatoes and Chickpeas (from NutritionMD.org) makes 10 servings.

The ingredients for Curried Potatoes and Chickpeas (from NutritionMD.org) are:

1 tbsp Olive Oil
2 large Onions, raw
1 tbsp Cumin seed
4 medium (2-1/4" to 3-1/4" dia.) Potato, raw
425.2 grams Crushed Tomatoes
425.2 grams Chickpeas (garbanzo beans)
1 tsp Turmeric, ground
1 serving Coriander, ground, 1 teaspoon (by TERRA56)
.5 tsp Ginger, ground
.25 tsp Pepper, red or cayenne
.5 tsp Salt (table) (by CYNDYY1)

Here is how you make Curried Potatoes and Chickpeas (from NutritionMD.org):

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. Serving Size:?Makes 10 1-cup servings

The nutritional information for Curried Potatoes and Chickpeas (from NutritionMD.org) is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 149.8

• Total Fat: 2.2 g
• Cholesterol: 0.0 mg
• Sodium: 315.1 mg
• Total Carbs: 29.2 g
• Dietary Fiber: 5.4 g
• Protein: 4.7 g

Curried Potatoes and Chickpeas (from NutritionMD.org) is Indian cuisine.

The dietary needs meet for Curried Potatoes and Chickpeas (from NutritionMD.org) is Vegan