Potatoes with Chickpeas and Chiles

Portions: 12

Portion size: 4M oz (125 g)

U.S.

Metric

Ingredients

212 lb

1.1 kg

Boiled potatoes, cooled and peeled

4 floz

120 mL

Vegetable oil

8 oz

225 g

Onion, small dice

1 oz

10 g

Garlic, chopped fine

1 tsp

5 mL

Ground coriander

14 tsp

1 mL

Cinnamon

14 tsp

1 mL

Black pepper

4

4

Jalapeno chiles, seeded and sliced

1 lb

450 g

Chickpeas, cooked or canned, drained

1 floz

15 mL

Lemon juice

to taste

to taste

1. Cut the potatoes into large dice.

3. Add the onion, garlic, coriander, cinnamon, and pepper. Sauté until the onion is lightly browned.

4. Add the chiles and sauté another 2 minutes.

5. Add the potatoes and chickpeas. Sauté until the potatoes and chickpeas are hot and the potatoes are lightly browned.

6. Sprinkle the lemon juice over the potatoes and stir in.

7. Add salt to taste.

Potatoes with Chickpeas and Chiles

Potatoes with Chickpeas and Chiles

Per serving:

Calories, 240; Protein, 5 g; Fat, 10 g (38% cal.); Cholesterol, 0 mg; Carbohydrates, 32 g; Fiber, 5 g; Sodium, 10 mg.

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