Lunch

Chickpea Potato Curry is for Lunch.

Chickpea Potato Curry takes 30 minutes to prepare.

Chickpea Potato Curry takes 180 minutes to cook.

Chickpea Potato Curry makes 6 servings.

The ingredients for Chickpea Potato Curry are:

1 c. garbanzo beans, dried

1 lb. Yukon Gold potatoes

2 T vegetable oil
1 T curry powder
1 tsp cumin powder
1 tsp garlic powder
2 clove garlic, chopped
1 shallot, chopped
1/4 c. tomato paste

Here is how you make Chickpea Potato Curry:

Soak 1 c. dried garbanzo beans in 2 1/2 c. water overnight. Drain garbanzo beans, rinse and boil in another 2 1/2 c. water for 1 hour, until tender. Cut potatoes into bite sized pieces.Heat vegetable oil in a pot. Saute garlic and shallots until translucent. Add spices and sautee lightly, careful not to burn the spices. Add the tomato paste and saute together for another minute or two.Add cooked garbanzo beans with cooking liquid and potatoes. Bring to a boil before lowering to a simmer. Let the mixture cook for 30 to 45 minutes until everything is tender.Serve with rice. Number of Servings: 6Recipe submitted by SparkPeople user MUIMI07.

The nutritional information for Chickpea Potato Curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 139.8

• Total Fat: 5.5 g
• Cholesterol: 0.0 mg
• Sodium: 208.2 mg
• Total Carbs: 21.2 g
• Dietary Fiber: 3.7 g
• Protein: 4.2 g

Chickpea Potato Curry is Indian cuisine.

The dietary needs meet for Chickpea Potato Curry is Vegan