Spicy Chickpea-Potato Stew

Title:
Spicy Chickpea-Potato Stew

Yield:
6 Servings

Categories:
Main
Dishes,
Meatless




Ingredients:





          2 (15 o    )


   3/4    Cup


          1 table    poon


          1 mediu


     1    Jala    eno


 1 1/2 ts Aspoons


   1/4    Tea    poon


   3/4    Pou    d


          1 pound    baking


          1 small    red


          Chopp    d


          2 cups     hite






 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 onions, garlic and jalapenos and saute until the onions are lightly


 browned on the edges, about 5 minutes.


 


 3.  Add cumin and turmeric and stir to distribute evenly.  Add tomatoes and


 the reserved chickpea puree; heat to a boil.  Add potatoes, reduce heat and


 simmer, covered, until the potatoes are nearly done, 15 to 20 minutes.


 


 4.  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.  Serve over cooked white rice, garnished with red onions and fresh


 cilantro and fresh fruit salsa.


 Per serving: 562 Calories; 7g Fat (11% calories from fat); 20g Protein;


 106g Carbohydrate; 0mg Cholesterol; 122mg Sodium


 


 Recipe By: Chicago Tribune


 


 Posted to Digest eat-lf.v096.n193


 


 Date: Sun, 20 Oct 1996 13:10:03 -0600


 


 From: Joanne McAndrews Eisenman