(VEGAN/VEGETARIAN RECIPES) This is a quick and easy dinner recipe that is also healthy and full of flavor. Curry powder and spices enhance the chickpeas and potatoes, while green beans make this dish a full meal.
If you prefer more spice, add some chili powder or crushed red pepper. Serve over rice or enjoy with some vegan naan! — Global Animal
Yield: 4 servings
2 cups cooked chickpeas
1 onion, diced
1 teaspoon fresh ginger, minced
6 garlic cloves, minced
2 tablespoons of water
1 tsp curry powder
1/2 teaspoon salt
1/4 tsp cumin
1 medium Tomato, diced
2 baby Yukon potatoes, chopped into small cubes
1 cup chopped green beans
1/3 cup tomato sauce
Add 2 tablespoons of water and the onion and garlic to a large pan and sauté for one minute. If necessary, add more water one tablespoon at a time to keep the onion and garlic from burning.
Add in the potatoes and green beans and cook for about ten minutes, until they are tender.
Then add in the rest of the ingredients and cook for another 5 minutes.