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Categories:Viewed: 17 - Published at: 4 years ago
Ingredients
- 1 1/2 c. red skinned potatoes, diced (about 6 medium)
- 1 (19 oz.) can chickpeas, rinsed and drained
- 1/2 c. red onion, minced
- 1 tsp. curry powder
- 1 Tbsp. olive oil
- juice of 1 lemon
- 1 Tbsp. parsley, minced, or 1/2 Tbsp. ground
- 1 tsp. salt
Method
- Put diced potatoes in small saucepan.
- Cover with water and cook until tender (about 10 minutes).
- Drain and cool.
- Combine potatoes with remaining ingredients and toss.
- May add red pepper sauce for spicier touch.
- Great with barbecue meat.