Middle Eastern Chickpea Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From The Big Book of Vegetarian Ingredients:
1 1/2 t olive oil |
1 small onion, chopped |
1 medium red bell pepper, chopped |
3 cloves garlic, minced |
1/2 t ground cumin |
1/2 t dried oregano |
2 medium tomatoes, seeded and chopped |
3 t fresh cilantro, chopped |
3 t fresh parsley, chopped |
3 t tomato paste |
2 c vegetable broth |
2 medium potatoes, peeled and cut into 1-inch pieces |
30 ounce chickpeas, rinsed and drained |
Directions:
1. Warm olive oil over medium-high heat. Add onion, bell pepper, garlic, cumin and oregano. Cook, stirring often until soft but not brown, 5 - 6 min.
2. Add chopped tomatoes, cilantro and parsley. Cook, stirring occasionally, until most of the liquid has evaporated and the mixture has thickened, about 5 min.
3. Stir in the tomato paste and cook for 1 min.
4. Stir in the broth and bring to a boil over high heat. Stir in the potatoes. Reduce heat and simmer for 6 min.
5. Stir in the chickpeas and simmer until the potatoes are tender and the sauce has thickened, about 10 min. Season to taste with salt and pepper. Serve hot
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