FBD

Chickpeas & Salsa

IndianChickenIntermediate45 minBy Northstar

Ingredients

Servings
4
  • 1 packet chopped onions, 12 oz.
  • 1 tsp minced ginger
  • 1 tsp garlic powder
  • 2 lb boiled chickpeas, two cans, approximately
  • 0.5 lb cooked potatoes, cubed, optional
  • 1 tsp turmeric powder
  • 2 tbsp chunky salsa, mild or medium according to preferences
  • 1 tsp salt or to taste
  • 1 tbsp oil
  • 1 lb mixed vegetables
  • 1 tbsp onion powder
  • 1 tbsp tomato paste
  • 1 tsp minced ginger
  • 1 tsp garlic powder
  • 0.5 lb cooked potatoes, cubed, optional
  • 2 tbsp chunky salsa, mild or medium according to preferences
  • 1 tsp salt or to taste
  • 1 tbsp oil

Instructions

  1. 1

    Heat oil in a heavy bottomed saucepan and fry the chopped onions and minced ginger for five minutes, then add boiled chickpeas, cooked potato cubes ( if desired), turmeric powder, salsa, cilantro/coriander leaves and salt. Mix well. Cover with the lid and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves. -53 -

  2. 2

    Mixed Vegetables & Salsa

  3. 3

    Heat oil in a heavy bottomed saucepan and fry the mixed vegetables and minced ginger for a minute, then add onion powder, tomato paste, cooked potato cubes ( if desired), garlic powder, salsa, cilantro/coriander leaves and salt. Mix well. Cover with the lid and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves. Shrimps & Salsa

Tags

30-minutes-indian