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- Makes 6 servings, 1 1/4 cups each
- 1 tablespoon extra-virgin olive oil
- 3 large onions, coarsely chopped (4 cups)
- 4 cloves garlic, minced
- 1 teaspoon cumin seed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cardamom
- 1/8 teaspoon cayenne pepper
- Curry powder to taste
- 1 pound new potatoes, scrubbed and quartered
- 1 1/2 cups water
- 1/2 teaspoon salt
- 1 19-ounce can chickpeas, rinsed
- 1 14-ounce can crushed tomatoes, preferably fire-roasted
- 3/4 cup chopped fresh cilantro
- 3/4 cup low-fat or fat-free plain greek yogurt (optional)
View Full Recipe at The Picky Eater: A Healthy…
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2427g | |
| Calories 1566 | |
| Calories from Fat 257 | 16% |
| Total Fat 29.62g | 37% |
| Saturated Fat 6.98g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 3570mg | 149% |
| Potassium 5343mg | 153% |
| Total Carbs 285.76g | 76% |
| Dietary Fiber 50.1g | 167% |
| Sugars 30.61g | 20% |
| Protein 56.39g | 90% |
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