Friday, February 9, 2007

RECIPE: Chickpeas with Potatoes and Peas

I love ethnic foods of many types. Indian cuisine is perfect for the frugal-minded, as many of their dishes are heavy on the legumes and rice. This is really quick to make and if you have any around, some crispy pappadums or warm Nan bread make a tasty addition to the meal.

1 tbsp canola oil
2 cloves garlic, minced
1 onion, chopped
2 medium potatoes, cut in 1” pieces (use sweet potatoes for added nutrition!)
2 cups vegetable or chicken broth
½ cup crushed tomatoes
1 tsp cumin
1 tsp turmeric
1 tsp ginger
1 can chickpeas, rinsed and drained
1 ½ cups frozen peas

In large frying pan, sauté garlic and onion in oil until tender. Add potatoes, vegetable broth, crushed tomatoes, cumin, turmeric, ginger, chickpeas and peas. Bring to a boil, then reduce heat and simmer until potatoes are tender (add more water to mixture as needed to prevent drying out while potatoes are cooking).

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