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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.

Bharti Kirchner
Source: EatingWell Magazine, March/April 1995

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

346 calories; protein 11.6g; carbohydrates 63.8g; dietary fiber 12.3g; sugars 6.2g; fat 5.9g; saturated fat 0.8g; vitamin a iu 866.6IU; vitamin c 37.6mg; folate 155.7mcg; calcium 97.5mg; iron 3.5mg; magnesium 90.9mg; potassium 1082.2mg; sodium 484mg; thiamin 0.2mg.
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