Curried Garbanzo Beans and Potatoes

2 ts Vegetable oil

1/2 c Finely chopped onion

1 ts Curry powder

1/2 ts Ground cumin

2 1/2 c Water

1 c GrannySmith apple,peel+slice

1 cn Garbanzobeans,drained,15.5oz

1 c Diced yellow bell pepper

1 tb +1t all-purpose flour

1/2 ts Salt

1/4 ts Pepper

1 3/4 c Diced red potato

1 c Frozen green peas, thawed

6 c Hot cooked long-grain rice

Heat oil in a large nonstick skillet over medium heat. Add bell pepper and onion; saute for 6 minutes or until tender. Sprinkle with flour and the next four ingredients. Stir well and cook for an additional 30 seconds. Add 2 1/2 cups of water and potato; reduce heat, cover and simmer 25 minutes or

until potato is tender. Add apple, peas and beans; cover and cook an additional 10 minutes. Serve over rice. Serving size is 1 cup bean mixture and 1 cup rice. Nutritional Information: 398 calories 3.2g fat 11.2g protein 80.5g carbohydrates 4.8mg iron From Jan/Feb 1993 issue of Cooking Light magazine. Typed by Laura Canada