Ingredients:
2 T. olive oil
2 c. onions, finely chopped
2 t. curry powder
1 t. cumin
3 cloves garlic, minced
1 t. salt
2 c. garbanzos, cooked
7 c. raw potatoes, peeled and cut into 1/2- to 1-inch cubes
1 T. tomato paste
2 1/4 c. water
Directions:
In a frying pan, heat oil and sauté onions. Add curry powder, cumin, garlic, salt, and water. Simmer until onions are soft. Combine this mixture with remaining ingredients and simmer 45 minutes or until the potatoes are tender. (Best prepared a day ahead to allow flavors to blend overnight.) Serves: 10.
Nutritional Information:
Calories per serving: 11; protein: 2.4 grams; carbohydrate: 21 grams; fat: 3.1 grams; fiber: 2.0 grams; cholesterol: 0 milligrams.
Georgia E. Hodgkin, Ed.D., R.D., F.A.D.A., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University, Loma Linda, California.
