Curried Garbanzo Beans and Potatoes

Course : Vegetables
Serves: 6
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2 teaspoon Vegetable oil
1 teaspoon Curry powder
2 1/2 Cup Water
1 Can Garbanzobeans,drained,15.5oz
1 1/4 tablespoons all-purpose flour
1/4 teaspoon Pepper
1 Cup Frozen green peas, thawed
1/2 Cup Finely chopped onion
1/2 teaspoon Ground cumin
1 Cup GrannySmith apple,peel+slice
1 Cup Diced yellow bell pepper
1/2 teaspoon Salt
1 3/4 Cup Diced red potato
6 Cup Hot cooked long-grain rice

Preparation / Directions:

Heat oil in a large nonstick skillet over medium heat. Add bell pepper and onion; saute for 6 minutes or until tender. Sprinkle with flour and the next four ingredients. Stir well and cook for an additional 30 seconds. Add 2 1/2 cups of water and potato; reduce heat, cover and simmer 25 minutes or until potato is tender. Add apple, peas and beans; cover and cook an additional 10 minutes. Serve over rice. Serving size is 1 cup bean mixture and 1 cup rice.


Nutritional Information:

398 calories 3.2g fat 11.2g protein 80.5g carbohydrates 4.8mg iron

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