Ingredients
1 tsp olive oil
1/2 onion, diced
1/2 large carrot, diced
1/2 jalapeno, minced
1 clove garlic, minced
3/4 cup cubed Yukon gold potato
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp ground turmeric
pinch of salt
1 15-oz can petite diced tomatoes
1 15-oz can garbanzo beans, drained and rinsed
1 cup vegetable broth
1 1/2 cups fresh cooked Jasmine rice
Directions
1. Heat olive oil over medium-high heat. Saute onion, carrot, jalapeno, and garlic for about 6 minutes or until soft. Stir in potato and next seven ingredients (through vegetable broth. Bring to a boil. Cover and reduce heat to low and simmer for 15 minutes. Serve over rice.
(Source: here)
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