Curried Garbanzo Beans And Potatoes
|Vegetable oil||2 Teaspoon|
|Diced sweet yellow pepper||1 Cup (16 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|All purpose flour||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Curry powder||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Water||2 1⁄2 Cup (40 tbs)|
|Diced unpeeled round red potato||1 3⁄4 Cup (28 tbs)|
|Sliced peeled apple||1 Cup (16 tbs) (Granny Smith)|
|Frozen english peas||1 Cup (16 tbs), thawed|
|Canned garbanzo beans||15 Ounce, drained (1 Can)|
|Cooked long grain rice||6 Cup (96 tbs) (Cooked Without Salt Or Fat)|
Heat oil in a large nonstick skillet over medium heat.
Add yellow pepper and onion; saute 6 minutes or until tender.
Sprinkle with flour and next 4 ingredients.
Stir well, and cook for an additional 30 seconds.
Add 2 1/2 cups 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.
For each serving, spoon 1 cup bean mixture over 1 cup rice.