ezRecipe-Zee: Cooking Recipe: How to make Aladdin Curried Garbanzo Beans And Potatoes

Aladdin Curried Garbanzo Beans And Potatoes

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Date Added:	November 20, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Sides / Condiments, Vegetables, Copy Cat / Restaurant

Ingredients:

2     tablespoons   olive oil - (to 3)
1/4   cup           diced celery
1/2   cup           diced white onion
1/4   cup           diced carrots
1     tablespoon    minced garlic
3                   bay leaves
4     cups          chicken stock - (to 5)
1/2   teaspoon      cayenne pepper
2     teaspoons     chopped fresh oregano
1     teaspoon      Madras curry powder
1     teaspoon      Indian curry powder
1     teaspoon      Thai curry paste
1     pound         boiling potatoes
2     cans          garbanzo beans - (16 oz ea)
                    salt and pepper
1/2   cup           chopped parsley

Directions: one line for each direction. When saved the lines will be numbered.

Heat the oil in a 12-inch skillet over medium-high heat. Add the celery, onion and carrots and cook until the onion is translucent, about 2 to 3 minutes. Add the garlic and bay leaves and cook 2 minutes more.
Add 2 cups of chicken stock, the cayenne pepper, oregano, Madras and Indian curry powders, curry paste, potatoes and garbanzo beans. Stir to combine well. At this point, the stock should cover 3/4 of the mixture; if necessary, add more stock. Season with salt and pepper to taste.
Heat the remaining stock in a saucepan over medium-low heat.
Add 1/4 cup of parsley to the skillet. Bring the stew to a boil, reduce the heat and simmer, covered, until the vegetables are soft, 45 minutes to 1 hour. As the stock evaporates, add 1/2 cup warm stock to the stew at a time, as though making a risotto. The stew will thicken as it cooks.
Just before serving, stir in the remaining parsley. Transfer the stew to a warm tureen or bowl to serve. Serve with roasted leg of lamb, tandoori chicken skewers or grilled curry fish filets.
This recipe yields 4 to 6 servings.
Each of 6 servings: 318 calories; 903 mg sodium; 0 cholesterol; 8 grams fat; 1 gram saturated fat; 52 grams carbohydrates; 13 grams protein; 9.83 grams fiber.
Comments: Look for cans of Madras curry powder at Indian and Asian markets, Indian curry powder at Indian markets and small cans of Thai curry paste at Asian markets.

Notes:
Recipe from Chef Rodolfo Volpe at the Spice Market Buffet at Aladdin Resort & Casino in Las Vegas

Nutrition Facts not Available

Rating: ()

Added On: November 20, 2008

* The Los Angeles Times, 01-02-2002