Potato Ragda Bowl

Instructions

Pre-Preparation

1. Preheat oven to 375°F.

2. Wash all produce thoroughly.

3. Gather chickpea ragda ingredients: olive–canola oil (first amount), yellow onion (diced 1/4 inch), garam masala, cumin, coriander, garbanzo beans, kosher salt, and hot water.

4. Gather apple chutney ingredients: apples, dried cranberries, apple cider vinegar, and water.

5. Gather roasted potato ingredients: Yukon potatoes, kosher salt, olive–canola oil (second amount).

Preparation

Chickpea Ragda

1. Over medium heat, warm the oil and add the diced onions.

2. Sauté until onions are translucent.

3. Add garam masala, cumin, and coriander; cook 2 to 3 minutes until fragrant.

4. Add chickpeas and salt; mix to combine.

5. Add hot water and simmer about 20 minutes, stirring occasionally, until chickpeas soften slightly and the mixture reduces to a chili-like consistency. Hold hot until service at 140°F or higher.

Apple Chutney

1. Wash, core, and chop apples into 1/2-inch pieces.

2. In a saucepan or tilt skillet over medium heat, cook apples, dried cranberries, apple cider vinegar, and water until the fruit cooks down to an applesauce consistency, about 45 minutes.

3. Hold hot until service at 140°F or higher, or cool and hold cold until service at 41°F or less.

Roasted Potatoes

1. Scrub potatoes and cut into large dice/wedges.

2. Toss with oil and salt.

3. Spread on lined sheet pans (about 8 lb per pan).

4. Roast at 375°F for about 40 minutes, until tender and lightly browned. Hold hot until service at 140°F or higher.

Serving
Serving = 1/2 cup potatoes topped with 1/4 cup chickpea ragda and 2 tsp apple chutney.

Recipe Source
Sourced via partnership with the CIA Healthy Kids Collaborative