- Serves: 4 to 6
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 tablespoon olive oil
- 1 (28-ounce) can garbanzo beans
- 2 russet potatoes, peeled and cubed
- 3 cups water (enough to cover mixture)
- 1 teaspoon salt
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1/4 bunch parsley, finely minced
- Cooked basmati rice, for serving (optional)
Directions
In a large, heavy stockpot, sauté onions, peppers, garlic and ginger in oil over medium heat until soft, about 8 minutes. Add garbanzos and potatoes. Add just enough water to cover everything. Slowly bring to a boil. Reduce heat to low and simmer for 25 to 30 minutes, until potatoes are tender.
Stir in spices and parsley. Adjust seasoning to taste. Serve over basmati rice.
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