Wednesday, December 30, 2009

Chickpea Stew

This is another recipe sent to me by my mom. I changed it up a bit so that I could use canned chickpeas and tomatoes, and therefore make and have it on the table in less than 5 hours with things I had on hand. It was really tasty. The flavors blended together really well. I also got to try out the new immersion blender that I received for Christmas, so that was fun. Below is my cheater version:

Cheater Chickpea Stew

serves 3-4

1 15 oz can chickpeas, drained and rinsed
2 cups vegetable stock or broth (I used 2 cups water and 1 veggie boullion cube)
1 15 oz can diced tomatoes
1 lb. yellow potatoes, peeled and diced
2 tsp. garam masala
1/2 tsp. ground ginger
1/2 tsp. ground turmeric
Salt to taste

1. Add broth to a large pot over medium heat. While heating add chickpeas, tomatoes, potatoes, and all spices except salt
2. Bring to a boil. Reduce heat and simmer for 30 minutes, until potatoes are tender
3. Blend slightly with immersion blender (or transfer half to blender, blend, and return to pot)
4. Taste and adjust salt if necessary
5. Serve

We ate this over brown rice, but any grain or Indian bread would serve. It would be great with cilantro, as the original recipe suggests but I didn't have any.

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