Spicy Chickpea-Potato Stew

Spicy Chickpea-Potato Stew

2 Reviews
From: EatingWell Magazine, 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 15-ounce cans chickpeas, rinsed, divided
  • ¾ cup water
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped (1 tablespoon)
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 teaspoons ground cumin
  • ¼ teaspoon ground turmeric
  • 12 ounces tomatoes, preferably plum tomatoes, seeded and coarsely chopped
  • 1 pound potatoes, preferably Yukon Gold, peeled and cut into 1½-inch cubes (4-5 potatoes)
  • Salt & freshly ground pepper to taste
  • Cayenne pepper to taste
  • 1 small cucumber, peeled and sliced
  • 1 small red onion, thinly sliced and separated into rings
  • 1 tablespoon chopped fresh cilantro


  • Active

  • Ready In

  1. Place ¾ 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 jalapeno and saute 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 information

  • Per serving: 346 calories; 6 g fat(1 g sat); 12 g fiber; 64 g carbohydrates; 12 g protein; 156 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 867 IU vitamin A; 38 mg vitamin C; 97 mg calcium; 4 mg iron; 484 mg sodium; 1,082 mg potassium
  • Nutrition Bonus: Vitamin C (63% daily value), Folate (39% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 starch, 1 vegetable, 1 fat

Reviews 2

February 22, 2014
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By: EatingWell User
Needs some modifications but came out tasty Took much longer to cook the potatoes than the recommended 20-25 minutes, there was not enough liquid so I added vegetable broth. Didn't use jalapenos cause my little one can't do spicy, served with some plain Greek yogurt. Pros: Easy, vegetarian, healthy Cons: Not enough liquid
November 06, 2012
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By: EatingWell User
Very Yummy! I made this today and was so thrilled with this recipe. First, it was very easy to make. This is a plus for busy people. Secondly, I loved the spices and flavors in this dish. Although, I did add three things. I added some ground coriander, 1 cup of crushed tomatoes, and fresh red pepper that I sauteed with the onion. The house smelled wonderful because of the spices. I thought that it would be a little bland but no. Seriously tasty! Pros: Easy to make, very flavorful.
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