Chickpea and Potato Curry

What you need:

1 can chickpeas, drained
Carrots (about a cup) cut up
Potatos (about a cup) diced (we used leftover boiled potatos)
1 can crushed tomatos
1 cube bullion
1/2 cup scallions, chopped
curry powder
1/4 teaspoon nutmeg
salt & pepper to taste (optional)
cooked rice

What you do:

In a large skillet combine the above ingredients, except the rice. Cover and cook until the carrots are done. Add a little water if it is getting too dry. Serve over rice.

Preparation Time:

Cooking Time:

Servings:

Recipe Category:

Indian