Sunday, November 20, 2011

chickpea stew

Every so often I have days where there's nothing I want more than a big bowl of hearty veggie stew and some nice crusty bread. My sister and I "developed" this recipe last winter. It's incredibly easy to adapt, which is one reason why I really like it. You can substitute ingredients, add more, take some out. Not a fussy dish at all and so delicious and satisfying.

Chickpea Stew

1 can chickpeas or lentils
2-3 medium potatoes - you can use pretty much anything, including sweet potatoes, except maybe baby or fingerlings which are more waxy and less creamy when cooked
Stewed or flash-steamed tomatoes (canned is okay)
Winter vegetables (squash, zucchini, carrots...)
1 large onion (yellow or red will work)
Several garlic cloves
Chicken broth
Parsley or cilantro
Cumin, paprika, fennel seeds (optional), cinnamon stick (optional)
Salt, pepper

Wash and chop all veggies into similar sized chunks. Slice garlic thinly.
Drain and rinse chickpeas.
Heat a pot over medium-high, add olive oil.
Add onions and garlic. Cook for 2-3 minutes.
Add potatoes. Cook for another 5-7 minutes.
Add spices. Cook until they become fragrant.
Add tinned tomahtoes, stir for a minute, then add winter veg and chickpeas.
Add chicken broth; or if you don't have broth, you can use water.
Simmer until potatoes are done, and then you can mash up everything with a fork.
Sprinkle with chopped parsley and a drizzle of olive oil, plain yogurt, sour cream, Parmesan cheese...
Serve with bread, rice, pasta, couscous, etc.

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