Spiced garbanzo bean pie with potato crust | Heart and Stroke Foundation

Ingredients

• Canola oil cooking spray
• 2 lb (1 kg) Yukon gold potatoes, peeled and shredded
• 2 tbsp (25 mL) canola oil
• 1/2 tsp (2 mL) ground turmeric
• 1 tsp (5 mL) cumin seeds
• 1 medium red onion, cut in half lengthwise and thinly sliced
• 1 large green bell pepper, stem, seeds and ribs removed, cut into thin strips
• 2 tbsp (25 mL) ground coriander
• 2 tsp (10 mL) ground cumin
• 2 cans (15 oz/426 mL) garbanzo beans (chickpeas), drained and rinsed
• 2 cups (500 mL, about one 15 oz/426 mL can) stewed tomatoes, including juice
• 1 habañero chile, stem removed, finely chopped (do not discard seeds)
• 2 cups (500 mL) shredded reduced-fat provolone cheese
• 2 large eggs, slightly beaten
• 1/4 cup (50 mL) finely chopped fresh cilantro leaves and tender stems