User login
Search
|
| Chef | |
| Submitted | July 3rd 2009 |
| Cuisine | Vegan |
| Category | Main Course |
| Level | Intermediate |
| Servings | 4 |
| Rating |
Ingredients
2 Tablespoons Avocado Oil
1 Onion, small, chopped
3/4 Cup Red Bell Pepper, chopped
1 Tablespoon Curry
8 Ounces Artichokes, frozen, thawed
15 Ounces Chickpeas, rinsed & drained
3/4 Pound New Potatoes, 1 1/2 inch chunks
2 Teaspoons Dijon Mustard
1 Cup Peas, frozen
329 calories/serving.
Awesome served over your favorite rice.
Directions
In a saucepan over medium heat, heat oil, and add onion and red bell pepper. Saute 6 minutes.
Stir in curry, and cook only until color deepens (less than a minute).
Add artichokes, increase heat to medium-high, and saute 3 minutes.
Stir in chickpeas, potatoes, & 2 cups of water. Add salt & pepper, if desired, cover, and reduce heat to medium low. Simmer for 20-25 minutes, until artichokes and potatoes are tender.
Take 1/4 cup of the cooking liquid and mix in a small bowl with the mustard to incorporate the two. Pour back in the pot with the peas, stir, and simmer 3 minutes more, making sure the peas heat through.
Stir in curry, and cook only until color deepens (less than a minute).
Add artichokes, increase heat to medium-high, and saute 3 minutes.
Stir in chickpeas, potatoes, & 2 cups of water. Add salt & pepper, if desired, cover, and reduce heat to medium low. Simmer for 20-25 minutes, until artichokes and potatoes are tender.
Take 1/4 cup of the cooking liquid and mix in a small bowl with the mustard to incorporate the two. Pour back in the pot with the peas, stir, and simmer 3 minutes more, making sure the peas heat through.
Citation: Vegetarian Times, May 2008