Ingredients
- 2 tablespoons extra-virgin olive oil
1 large red onion, finely chopped
2 carrots, finely chopped
1 potato, peeled and chopped
1/2 teaspoon cayenne, or to taste
1/2 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground cardamom
1 tablespoon tomato paste
2 16-ounce cans chickpeas, drained and rinsed
1 cup water
1 cup frozen green peas, thawed
Description
From VegNews Columnist Robin Robertson
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter