This thick stew-like brew of bite-size potatoes and chickpeas is cooked in a slightly spicy broth and topped with plenty of fresh flat-leaf parsley. It is a quick weeknight dinner made with ingredients you just may have in the kitchen already. Make it more substantial by adding a poached egg on top. It also makes a nice side dish to simple roasted or grilled meats and poultry.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1 Tbsp. olive oil
- 1 onion, finely chopped
- 1/2 tsp. salt, plus more to taste
- 3 cloves garlic, finely chopped
- 1-in. piece fresh ginger, peeled and finely shredded or minced
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/4 tsp. turmeric
- 1/4 tsp. red pepper flakes (optional)
- 1/4 tsp. chipotle powder (optional)
- 1/8 tsp. cayenne (optional)
- 1 1/2 lb. potatoes, cut into bite-size (about 1/2 in.) pieces
- 1 1/2 cups chicken or vegetable broth
- 1 can (15 oz.) chickpeas (garbanzo beans), rinsed and drained
- Lemon juice, to taste
- 1/3 cup chopped flat-leaf parsley
Preparation:
- In a medium pot over medium-high heat, cook olive oil, onion, and 1/2 tsp. salt, stirring frequently, until onion is soft, about 3 minutes.
- Add garlic and ginger. Cook, stirring, until very fragrant, about 1 minute. Add cumin, coriander, turmeric, pepper flakes, chipotle powder, and cayenne (if using). Cook, stirring, 30 seconds. Add potatoes and stir to combine well. Add broth, increase heat to high, and bring to a boil. Cover, reduce heat to low, and cook until potatoes are just tender to the bite, about 10 minutes.
- Stir in chickpeas, cover, and cook until flavors blend, chickpeas are heated through, and potatoes are very tender to the bite, 3 to 5 minutes.
- Add salt and lemon juice to taste. Serve hot, topped with parsley.
Makes 4 servings Potatoes With Chickpeas.
