Recipe CookBook

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Cook Book

Chickpea-potato-curry recipe

Cooking time: 25 Minutes

Serves : 4

Ingredients :

1 can chickpeas, drained

Carrots (about a cup) cut up

Potatoes (about a cup) diced (we used leftover boiled potatoes)

1 can crushed tomatoes

1 cube bullion

1/2 cup scallions, chopped

curry powder

1/4 tsp nutmeg

salt & pepper to taste (optional)

Method :

1-In a large skillet combine the above ingredients, except the rice.

2-Cover and cook until the carrots are done. (add a little water if it is getting too dry)

3-Serve over rice.