Stewed garbanzo beans and potatoes in Indian spices

From The New Vegetarian Epicure: Menus--with 325 all-new recipes--for family and friends

Cookbook

Author(s): Anna Thomas

Page 209

Cuisine: Fusion

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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Kestrel

3 years ago

★ ★ ★ ★ ★ 5/5

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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.

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