Curried Beans and Potato with Chickpeas
Servings
6Servings
Servings
6Servings
Ingredients
  • 1 Tbsp extra-virgin olive oil
  • 2in large yellow onionsthinly slicedhalf moons
  • 2tsp ground turmeric
  • 2tsp ground cumin
  • 1/4tsp cayenne
  • 1/4tsp salt
  • 4cups diced peeled potatoes
  • 4cups green beans cut into 1 1/2 inch pieces
  • 2cups canned chickpeasrinsed and drained
  • 3cups low sodium vegetable stock
Instructions
  1. In large pot, heat olive oil on medium heat, add onions and cook down until caramelized, approximately 30 minutes. Add spices, stir, and let heat for 30 seconds. Add potatoes, beans, chickpeas, and stock. Bring to a boil, then cover and simmer for 20 minutes, or until potatoes are fork tender.
  2. Serve in bowls alongside naan, if desired.
Recipe Notes

Per serving: 351 calories; 16 g protein; 7 g total fat (1 g sat. fat); 60 g total carbohydrates (11 g sugars, 17 g fiber); 318 mg sodium