Stewed garbanzo beans and potatoes in Indian spices

Page 209

Cuisine: Fusion | Course Type: Main Courses

(1 review)

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Recipe Reviews

Very easy to make although a little time consuming, with a nice combination of spices. I usually serve the stew over couscous and top with sautéed onions and chard. I use Yukon gold potatoes or homegrown garden types instead of russet. A nice vegetarian meal.

(edited 30th October 2024) (0) comment (0) useful  

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