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Author Notes: I created this recipe in the '90s after tasting something similar in the home of a more cosmopolitan friend; I wanted to re-create the same flavors using ingredients I found more accessible. I generally serve this as a main dish, but when there are die-hard carnivores around, it can accompany a roast chicken. —Miranda Saturday
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 small yellow onion, chopped
- 2 Yukon Gold potatoes, diced (not peeled)
- 1 green pepper, seeded and chopped
- 1 can chickpeas, rinsed and drained
- 1 8 oz. can tomato sauce (plain)
- 1/2 teaspoon yellow curry powder
- 1/2 teaspoon ground cumin
- salt and pepper to taste
- In heavy-bottomed saucepan, heat olive oil on medium heat. Add garlic and simmer for 30 seconds.
- Add onion, potatoes, and green peppers and cook, stirring frequently, for about 10 minutes. (You may need to add some water to prevent browning.)
- Reduce heat; add chickpeas, tomato sauce, curry powder and cumin. Simmer for about 10 minutes until flavors have melded and potatoes are tender. Serve over couscous and with dollops of sour cream.
- 1.5 cups couscous, either regular or whole-wheat
- 1.5 cups water
- In small saucepan, bring water to a boil. Remove from heat and add couscous. Stir once and leave, covered, for 5 minutes.
- This recipe was entered in the contest for Your Best Couscous Dish
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