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Spicy Chickpea-Potato Stew

March/April 1995

Your rating: None Average: 3.6 (16 votes)

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.


Spicy Chickpea-Potato Stew Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 2 15-ounce cans chickpeas, rinsed, divided
  • 3/4 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
  • 1/4 teaspoon ground turmeric
  • 12 ounces tomatoes, preferably plum tomatoes, seeded and coarsely chopped
  • 1 pound potatoes, preferably Yukon Gold, peeled and cut into 1 1/2-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

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; 0 g added sugars; 12 g protein; 11 g fiber; 392 mg sodium; 1101 mg potassium.

Nutrition Bonus: Vitamin C (77% daily value), Folate (33% dv), Potassium (31% dv), Magnesium (16% dv).

Carbohydrate Servings: 3 1/2

Exchanges: 4 starch, 1 vegetable, 1 fat


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Recipe Categories

Servings
4
Main Ingredient
Beans/Legumes
Preparation/ Technique
Braise/Stew
Saute
Meal/Course
Dinner

Season
Spring
Fall
Winter
Ethnic/Regional
Middle Eastern
Ease of Preparation
Easy
Total Time
45 minutes or less
Publication
March/April 1995

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