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Chickpea Potato Curry
- 1 can chickpeas, drained
- Carrots (about a cup) cut up
- Potatos (about a cup) diced (we used leftover boiled potatos)
- 1 can crushed tomatos
- 1 cube bullion
- 1/2 cup scallions, chopped
- curry powder
- 1/4 tsp nutmeg
- salt & pepper to taste (optional)
Directions ::..
In a large skillet combine the above ingredients, except the rice. Cover and cook until the carrots are done. (add a little water if it is getting too dry)Serve over rice.
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