PCC Curried Garbanzos and Potatoes

PCC Curried Garbanzos and Potatoes

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  • 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)


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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