Curried Chick Peas and Potatoes |
Course : Indian
Source: usatoday.com
Serves: 4 |
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Ingredients:
1 tablespoon canola oil |
2 cloves garlic -- minced |
1 medium onion -- chopped |
6 medium green onions -- (to 8), cut in 1 inch pieces (including 3 inch of green) |
1 1/2 tablespoons curry powder |
1 1/2 cups tomato juice |
3/4 cup vegetable or chicken broth |
3 medium potatoes -- cut in 1 inch chunks |
1 can chickpeas -- (19 oz), drained and rinsed |
1/2 teaspoon minced jalapeno pepper -- optional |
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Preparation / Directions:
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.
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