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20 minute dinner recipes

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Spicy Chickpea-Potato Stew

http://www.eatingwell.com/recipes/spicy_chickpea_potato_stew.html

From EatingWell:  March/April 1995

A trio of fresh garnishes—cilantro, onions and cucumbers—balances the spiciness of this chickpea and potato stew. Make it a meal: Warm whole-wheat tortillas make a nice accompaniment.

4 servings | Active Time: 25 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Place 3/4 cup of the chickpeas and water in a blender or food processor and process until smooth; set aside.
  2. Heat oil in a large skillet over medium-high heat until sizzling. Add chopped onion, garlic and jalapeño and sauté until the onion is lightly browned on the edges, about 5 minutes. Add cumin and turmeric and stir to distribute evenly. Add tomatoes and the reserved chickpea puree; bring to a boil. Add potatoes, reduce heat and simmer, covered, until the potatoes are nearly done, 15 to 20 minutes.
  3. Stir in the remaining chickpeas. Simmer, covered, until the potatoes are tender (but not mushy) and the stew is heated through, another 5 to 10 minutes. Season with salt, pepper and ground red pepper. Serve garnished with cucumber slices, red onion rings and cilantro.

Nutrition

Per serving : 353 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 66 g Carbohydrates; 12 g Protein; 11 g Fiber; 392 mg Sodium; 1101 mg Potassium

3 1/2 Carbohydrate Serving

Exchanges: 4 starch, 1 vegetable, 1 fat