Garden Cuisine: Bombay Potatoes, Tomatoes, and Chickpeas

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* Exported from MasterCook Mac *

 

Bombay Potatoes, Tomatoes, and Chickpeas

 

Recipe By : Garden Cuisine, Paul Wenner, p265

Serving Size : 6 Preparation Time :0:00

Categories : Legumes Potatoes

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons oil

2 large onions -- chopped

3 cloves garlic -- minced

2 teaspoons whole cumin seed

1 teaspoon coriander

1/2 teaspoon turmeric

1/2 teaspoon ginger

1/8 teaspoon cinnamon

3 russet potatoes

15 ounces canned crushed tomatoes

15 ounces canned garbanzo beans -- rinsed and drained

1/2 teaspoon salt -- or to taste

 

No need to worry with this curry. It tastes delicious!

 

Heat the oil in a large pot or skillet and saute the onions and

garlic until soft, about 5 minutes. Add the cumin seed, coriander,

turmeric, ginger, and cinnamon. Cook 2 to 3 minutes, stirring

frequently.

 

Scrub the potatoes, then slice them in half lengthwise. Cut into

1/2-inch-thick-slices.Add to the onions and cook 5 minutes. Stir in

the tomatoes, garbanzo beans, and 1 1/2 cups of water. Lower the

heat, then cover and simmer until the potatoes are tender, about 25

minutes.Add salt to taste.

 

 

 

 

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Per serving (excluding unknown items): 177 Calories; 2g Fat (9%

calories from fat); 4g Protein; 37g Carbohydrate; 0mg Cholesterol;

190mg Sodium

Food Exchanges: 2 Starch/Bread; 1 Vegetable; 1/2 Fat

 

 

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