Spicy Chickpea-Potato Stew

March/April 1995

Your rating: None Average: 3.7 (18 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

2 Reviews for Spicy Chickpea-Potato Stew

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 jalapeños cause my little one can't do spicy, served with some plain Greek yogurt.

Easy, vegetarian, healthy
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!

Easy to make, very flavorful.

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