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Title: Chickpea/Potato Curry
Yield: 1

Ingredients

      1 cn chickpeas; drained
      1 c  carrots; cut up
      1 c  potatos; diced
      1 cn crushed tomatos
      1    cube bullion
    1/2 c  scallions; chopped
      1    curry powder
    1/4 ts nutmeg
      1    salt & pepper to taste;
           -(optional)
      1    cooked rice

Instructions

In a large skillet combine the above ingredients, except the rice. Cover
and c
ook until the carrots are done. (add a little water if it is getting too
dry)
Serve over rice.

Per serving: 802 Calories (kcal); 13g Total Fat; (13% calories from fat);
41g Protein; 138g Carbohydrate; 0mg Cholesterol; 101mg Sodium
Food Exchanges: 8 Grain(Starch); 2 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates

Recipe by: Deborah Flynn

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