Cookbook

Chickpea Stew

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By Jana Hoffman

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  • If you're looking for a delicious vegetarian recipe, try Jana H's "Chickpea Stew".

Ingredients

  • Recipe Credit: Vegetarian Cooking for Everyone"
  • 1/3 cup Extra Virgin olive oil
  • 1 large onion, diced
  • 3 Yukon Gold potatoes, scrubbed (or peeled), 1/2 inch dice
  • 1/2 pound "baby" carrots or 3 regular carrots, 1/2 inch rounds
  • 2 cloves garlic, diced
  • 1 tsp ground coriander
  • 3 dried chilies
  • 2 cans diced tomatoes (or 2 cups fresh, if you've got them)
  • 2 cans chickpeas, rinsed
  • Salt and pepper
5 (Rated by 34 moms)
PREP TIME 15 Min READY IN 2 Hr
COOK TIME 1 Hr 45 Min SERVINGS 5
MAIN INGREDIENT Vegetable
MEAL/COURSE Side Dish
TYPE OF DISH Soup and Stew
COOKING METHOD Stove-Top
DIETARY NOTES Vegetarian, Healthy

Preparation

  1. Heat oil in large pot over medium heat. Add the onion and cook 8 minutes, stirring occasionally, until lightly colored.
  2. Add potatoes, carrots, garlic, coriander, and chilies, and cook for 5 more minutes, stirring.
  3. Add tomatoes and chickpeas, 1 tsp salt and fresh ground pepper, and add water to cover. Stir well, cover and simmer until potatoes are tender, about 40 minutes (or longer, I usually do about 90 min).
  4. Taste for salt and pepper. Can stir in 1/4 cup fresh chopped cilantro or parsley if desired, just before serving.
  5. Serve with fresh crusty bread and green salad.

Rating

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