Curried Chick Peas and Potatoes (india)

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Curried Chick Peas and Potatoes (india)

 

1 tablespoon canola oil

2 cloves garlic, minced

1 medium onion, chopped

6 green onions, cut in 1 " pieces, including 3 " of

green

1 1/2 tablespoons curry powder

1 1/2 cups tomato juice

3/4 cup vegetable broth

3 medium potatoes, cut in 1 " chunks

1 19 oz. can chickpeas, drained, rinsed

1/2 teaspoon minced jalapeno pepper, optional

 

In a medium saucepan, heat oil. Add garlic and both

types of onions; saute until vegetables are soft.

Stir in curry powder and saute for 30 seconds. Add

remaining ingredients, cover and simmer for about 40

minutes, or until potatoes are tender.

Serves 4.

 

 

 

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