Potato Ragda Bowl

Instructions

Pre-Preparation

Sourced via partnership with the CIA Healthy Kids Collaborative

1. Heat oven to 375 degrees F.

2. Gather Chickpea Ragda Ingredients:
OIL OLIVE CANOLA BLEND (First amount)
ONION YELLOW - Diced into 1/4“
GARAM MASALA
SPICE CUMIN
CORIANDER
BEANS GARBANZO
SALT KOSHER
WATER

3. Gather: Apple Chutney Ingredients
APPLES
CRANBERRIES DRIED
VINEGAR APPLE CIDER
WATER

4. Gather Roasted Potato Ingredients:
POTATO YUKON
SALT KOSHER
OIL OLIVE CANOLA BLEND (Second amount)

Preparation

Prepare Chickpea Ragda:
1. Over medium heat, warm the oil and add onions.
2. Stir fry until the onions are translucent.
3. Add all the spices (except salt) and cook for 2-3 minutes.
4. Add chickpeas and salt. Mix to combine well.
5. Add hot water and simmer the mixture for 20 minutes, stirring constantly until chickpeas soften slightly and mixture reduces to a chili consistency.

Prepare the Apple Chutney:
1. Wash, core, and chop apples into 1/2-inch pieces.
2. Cook all ingredients (apples, cranberries, vinegar, and water) in a saucepan or tilt skillet over medium heat until fruit is cooked down to an applesauce consistency.

Prepare the Roasted Potatoes:
1. Scrub and chop potatoes into large dices/wedges.
2. Toss cut potatoes with oil and salt.
3. Place on lined sheet pans (about 8lb. per sheet pan).
4. Roast at 375 degrees for about 40 minutes.

Serving

Serving: 1/2 cup potatotes topped with 1/4 cup chickpea ragda and 2 tsp of apple chutney.