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Curried Garbanzo Beans and Potatoes

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Description Edit

From Jan/Reb 1993 issue of Cooking Light magazine

Ingredients Edit

Directions Edit

  1. Heat oil in a large nonstick skillet over medium heat.
  2. Add bell pepper and onion; saute for 6 minutes or until tender.
  3. Sprinkle with flour and the next four ingredients.
  4. Stir well and cook for an additional 30 seconds.
  5. Add 2 ½ cups of water and potato; reduce heat, cover and simmer 25 minutes or until potato is tender.
  6. Add apple, peas and beans; cover and cook an additional 10 minutes.
  7. Serve over rice.
  8. Serving size is 1 cup bean mixture and 1 cup rice.

Nutritional information Edit

Per serving:

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

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