- 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.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.
Become a member