Spiced chickpeas with tomatoes & potatoes | Recipes | WW USA

Ingredients

• 1 medium Uncooked potato, peeled and cut into 1⁄2-inch cubes
• 0.25 cup(s) Dried lentils, red variety, picked over, rinsed, and drained
• 4 tsp Canola oil
• 1 medium Onion, chopped
• 1 small Jalapeño pepper, seeded and chopped
• 0.25 tsp Garam masala
• 1 tsp Cumin seeds, or other brand
• 1 pound(s) Plum tomato, chopped
• 15.5 oz Canned chickpeas, rinsed and drained
• 1 Tbsp Fresh ginger, peeled and minced
• 2 clove(s) Garlic, minced
• 2 Tbsp Cilantro, fresh, chopped