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This came out pretty good. I used some oriental chile

paste I had in the house instead of the harissa. If you

have the harissa, go ahead and use it.

 

* Exported from MasterCook *

 

Moroccan-spiced Potato and Chickpea Stew

 

Recipe By : dinner at the Authentic Cafe by Roger

Hayot

Serving Size : 4 Preparation Time :0:00

Categories : Beans/Legumes/Pulses Chiles

Potatoes Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 med red potatoes -- unpeeled*

2 1/2 tsp kosher salt

1/4 cup pure olive oil

1/2 sm onion -- chopped (1/2 cup)

1 lg clove garlic -- minced (1 tbsp)

1/4 tsp saffron threads -- crumbled

1/2 tsp freshly ground black pepper

1 tsp ground cumin

1 1/4 " pc ginger -- peeled & minced

1 lb plum tomatoes -- seeded/cut 1/3 "

dice

3/4 cup water

1 1/2 cups chickpeas -- cooked & drained*

1 tsp harissa (to 2 tsp) -- *** see

note

1 tbsp fresh mint -- chopped

1 tbsp fresh cilantro -- chopped

 

Place the potatoes in a small saucepan and cover them

with water. Add 1 tsp salt and bring to a boil over high

heat. Reduce the heat to medium and simmer until the

potatoes offer no resistance when tested with a thin

sharp knife, about 30 minutes. Drain the potatoes and let

them cool. Without peeling them, cut them into 1/2 "

dice.**

 

Heat a large, nonreactive saucepan over medium heat. Add

the oil and heat it, about 2 minutes. Add the onion,

garlic, saffron, pepper, cumin, and ginger and cook,

stirring, for 2 minutes.

 

Add the tomatoes and simmer for 2 minutes more. Place the

water, diced potatoes, chick-peas, harissa, and the

remaining 1.5 tsp salt in the pan and bring to a boil.

Reduce the heat to low and simmer, stirring occasionaly,

for 20 minutes.

 

Adjust the seasonings, especially the salt and harissa.

Serve garnished with the mint and cilantro.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Risa's notes:

 

* You can use 1-15 oz can of chickpeas and just rinse &

drain.

 

** If you don't have red skin potatoes, cut a russet

potatoes into similar size and boil. It only took 20

minutes for me. Then let them cool and cut them in 1/2 "

dice.

 

*** I didn't have harissa but I did have some oriental

chile paste so I used that instead. If you can't find

harissa in your local gourmet store or international food

store, use some chinese chile paste or some hot sauce.

Not the same flavor but similar heat.

 

Serve it with couscous if you have it. If not, serve it

with some brown rice or some bulghur wheat.

 

RisaG

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