Vegetarian

Curried Potato, Chickpeas and peas takes 15 minutes to prepare.

Curried Potato, Chickpeas and peas takes 30 minutes to cook.

Curried Potato, Chickpeas and peas makes 6 servings.

The ingredients for Curried Potato, Chickpeas and peas are:

1.5 lb potatoes, cut into 3/4" chunks
2.5 Tbsp Earth Balance margarine, divided
2 tsp curry powder, divided
1/4 c cayenne pepper
1/2 onion, chopped
15 oz can chickpeas, drained and rinsed
2/3 cup cooked peas
Vegetable stock or water


Fried onions and scallions for topping
Serve over brown rice

Here is how you make Curried Potato, Chickpeas and peas:

Put potatoes, 2tsp salt and enough water or veg stock to cover potatoes in pot. Bring to boil, then reduce to simmer, until potatoes are almost tender 3-6 min. (Potatoes should be still slightly under cooked. Remove from heat, drain and save about 1/2 to 1 cup cooking liquid. While potatoes are cooking, melt 1 tbsp of margarine in skillet over medium high heat then add onions and cook til tender. Add cayenne 1 tsp of curry powder and mix, cook 30 seconds then add chickpeas and 1/2 cup of liquid. Bring to boil then reduce to simmer.In another skillet, melt rest of butter and add potatoes. Cook until goldbrown and slightly crispy. Add rest of curry. Add peas, and chickpeas.Serving Size:?4

The nutritional information for Curried Potato, Chickpeas and peas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 264.3

• Total Fat: 6.3 g
• Cholesterol: 0.0 mg
• Sodium: 419.2 mg
• Total Carbs: 44.9 g
• Dietary Fiber: 4.4 g
• Protein: 7.6 g