Tonight's Dinner - Chickpeas w/Potatoes & Tomatoes

[Guest guest]

This was tonight's dinner. I know that we aren't discussing VCE but that is

what the recipe is from. It was delicious and even DH liked it. No

complaints tonight.

 

* Exported from MasterCook *

 

Chickpeas with Potatoes & Tomatoes

 

Recipe By : Vegetarian Cooking for Everyone by Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Beans & Legumes Chiles

Chilis & Stews

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup extra virgin olive oil

1 lg onion -- chopped

3 red potatoes -- peel/small dice

2 carrots -- cu tin 1/2 " rounds

1 sm dried chile

2 plump cloves garlic -- mashed with knife

1/2 tsp ground coriander

1 cup tomatoes -- peeled & diced*

3 cups chickpeas -- cooked OR canned

2 15 oz cans chickpeas -- drained & rinsed

salt and pepper

1/2 cup water -- or chickpea broth

1/4 cup cilantro -- chopped

1/2 cup parsley -- chopped

 

Heat the oil in a wide skillet over medium heat. Add the onion and cook

until its lightly colored, stirring occasionally, about 8 min. Add the

potatoes, chiles, carrots and garlic and cook for 5 minutes more. Add the

tomatoes and chickpeas, season with salt and pepper, and add the water.

Cover and simmer gently until the potatoes are tender, 15-20 minutes. Taste

for salt and stir in the chopped fresh herbs.

 

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NOTES : Risa's notes:

 

* I used 1-15 oz can of Del Monte Fresh Cut Diced Tomatoes, drained well.

 

Note from book: This lebanese stew is good served cold, garnished with lemon

wedges and black olives, as well as warm.

 

RisaG

MK Independent Beauty Consultant

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Updated 7/20/01