Curried Potatoes and Rice

Ingredients:

• Onion, diced (small)
• Potatoes, washed and diced (1 lb.)
• Chickpeas, rinsed ( 15 oz. can)
• Peas, frozen (.5 cups)
• White Rice (1 cup)
• Canola Oil (2 tbsp.)
• Curry Powder (1 tsp.)
• Ground Ginger (.5 tsp.)
• Vegetable Stock (2 cups)
• Salt (.5 tsp.)

Directions:

1. Saute Onion in Canola Oil for five minutes.
2. Add Potatoes and cook 6-8 minutes.
3. Add Curry Powder and Ginger for 1-2 minutes.
4. Add Rice and Stock and cover until stock comes to a boil.
5. Turn down heat and cook for 15 to 17 minutes, until rice is done.
6. Add Chickpeas and Peas and cook 3-5 more minutes.
7. Add Salt and serve.