One of my favorite things is stewed potatoes and tomatoes. I rarely remember to make this mixture, but when I do, I love it. I think it reminds me of my mom’s soups and stews when I was younger…always with plenty of soft, earthy potatoes and canned diced tomatoes.
I think that’s why I love this dish so much. I was worried that it would be boring and bland…I was wrong. The chickpeas become soft and have the same texture as the potatoes, and you get a bit of sweetness from the carrots and a little kick from the red chiles. Note to self: Make this again!
Ms. Madison says this is a Lebanese stew that’s good served cold, garnished with lemon wedges and black olives, as well as warm.
Chickpeas with Potatoes and Tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 3 red potatoes, diced
- 4 carrots, sliced
- 2 small dried red chiles
- 2 garlic cloves, minced
- 1/2 teaspoon ground coriander
- 2 Roma tomatoes, diced
- 1 (14 1/2-ounce) can diced tomatoes
- 2 (15-ounce) cans chickpeas, rinsed and drained
- Salt and freshly ground pepper
- 1 (14 1/2-ounces) can vegetable broth
- 1/4 cup chopped cilantro
- 1/2 cup chopped parsley
Heat the oil in a large pot over medium heat. Add the onion and cook until it’s lightly colored, stirring occasionally, about 8 minutes. Add the potatoes, carrots, chile, garlic and coriander and cook 5 minutes more. Add the tomatoes and chickpeas, season with salt and pepper, and add the broth. Cover and simmer gently until the potatoes are tender, 15 to 20 minutes. Remove the chiles and discard; taste for salt and stir in the fresh herbs.
Makes 4 to 6 servings.
Adapted from Vegetarian Cooking for Everyone by Deborah Madison.