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Print this Recipe    Chickpea Potato

Spicy Chickpea Potato Stew
Serves 6

2 14-oz cans chickpeas, drained and rinsed
3/4 cup water
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed (or more to taste)
1 jalapeno pepper, finely chopped
1 1/2 teaspoons ground cumin
1/4 teaspoon turmeric
3/4 pound plum tomatoes, diced
1 pound baking potatoes, cubed
1 small red onion, thinly sliced
chopped fresh cilantro
2 cups cooked white rice

Place 3/4 cup of chickpeas and 3/4 cup water in blender or food
processor and process until smooth; set aside. Heat oil in a large
skillet over medium-high heat until sizzling. Add chopped onions,
garlic and jalapeno and saute until onions are lightly browned on
the edges (about 5 minutes).

Add cumin and turmeric and stir to distribute evenly. Add tomatoes
and reserved chickpea puree; heat to a boil. Add potatoes; reduce
heat and simmer, covered, until the potatoes are nearly done (15-20
minutes). Stir in the remaining chickpeas. Simmer, covered, until
the potatoes are tender, but not mushy, and the stew is heated
through (5-10 minutes). Serve over cooked white rice garnished
with red onions, cilantro and fresh fruit salsa.

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