Spicy Chickpea-Potato Stew
2 (15 o )
1 table poon
1 Jala eno
1 1/2 ts Aspoons
1/4 Tea poon
3/4 Pou d
1 pound baking
1 small red
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