Categories: Chickpeas, Healthy Weight, Heart Healthy, High Fiber, Indian, June2012, Potatoes
Ingredients
- 2 15-ounce cans chickpeas, rinsed, divided
- 3/4 cup water
- 1 Tbs EVOO
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped (1 Tbs)
- 1 jalapeno pepper, seeded, and finely chopped
- 1 1/2 tsp ground cumin
- 1/4 tsp 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)
- 1/4 tsp 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 Tbs chopped fresh cilantro
Directions
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Puree 3/4 cup of the chickpeas and water in a blender or food processor until smooth.
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Heat oil in a large skillet over medium-high heat. Add onion, garlic and jalapeno and cook, stirring often, until the onion is lightly browned, about 5 minutes. Stir in cumin and turmeric. Add tomatoes and the chickpea puree; bring to a boil. Add potatoes, reduce heat, cover and simmer until the potatoes are barely tender, 15 to 20 minutes.
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Stir in the remaining chickpeas. Simmer covered, until the potatoes are tender (but not mushy) and the stew is heated through, 5 to 10 minutes more. Season with salt, pepper and cayenne. Serve topped with cucumber slices, red onion rings and cilantro.