Potato and Chickpea Chili |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 5 |
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This recipe came from a microwave cooking book. So simple and so good. Ingredients:
1 tablespoon olive oil |
2 cups diced potatoes, peeled and cut into 1/2 inch cubes |
1 onion, finely chopped |
2 garlic cloves, minced |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1/4 teaspoon hot pepper flakes |
1 (19 ounce) can stewed tomatoes, including juice |
1 (19 ounce) can chickpeas, drained and rinsed |
Directions:
1. In casserole dish, combine oil, potatoes, onion, garlic, chili powder, cumin and hot pepper flakes.
2. Microwave, covered, on High for 5 to 8 minutes, stirring once, until potatoes are almost tender.
3. Add tomatoes with juice and chickpeas. Microwave, covered on high for 8-12 minutes, stirring once, until potatoes are tender.
4. Let stand, covered for 3 minutes before serving.
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