Spicy Chickpea-Potato Stew

Place 3/4 cup of the chickpeas and water in a blender or food processor and process until smooth; set aside.

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.

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.