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Spicy Chickpea-Potato Stew

  • 25 m
  • 45 m
Bharti Kirchner
“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. ”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/14/2019