Chickpeas Potatoes and Tomatoes
1/4 cup extra virgin olive oil
1/2 large red onion, chopped
3 red potatoes, peeled & diced
2 carrots, cut into 1/2-inch rounds
2 garlic cloves, minced
1 tsp. ground coriander
1 tsp. dried red chili pepper flakes
3 C cooked chickpeas (or 2 (15oz) cans chickpeas, rinsed & drained)
1 C diced tomatoes with chipotle, drained
1/2 cup organic vegetable stock (water is OK too)
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley (use dried, if fresh not available)
Salt and fresh ground black pepper
1.) Heat the oil in a large skillet over medium-heat.
2.) Add the onion, & cook until wilted, stirring occasionally (about 5 minutes).
3.) Add the potatoes, carrots, garlic, red chili flakes and coriander. Saute for 5 more minutes.
4.) Add the chickpeas, tomatoes, stock, salt, & a few grinds of pepper.
5.) Cover & gently simmer until the potatoes are tender, about 15 – 20 mins.
6.) Stir in the cilantro and parsley. Taste and adjust seasoning.
This dish started out as a lot of dishes start out. I had some fresh cilantro that I originally bought for guacamole. I was in the mood for chickpeas. Last week I ate the last portion of my homemade bean soup supply from the freezer and needed another bean dish for quick lunches. I went to my cookbook shelf and opened Deborah Madison’s Vegetarian Cooking for Everyone in search of a chickpea recipe. This is what I found.
The changes I made to the original recipe were made to accommodate some ingredients I had in the pantry. The only diced tomatoes I had on hand consisted of one tiny 10 ounce container that included chipotle. Into the pool. Red pepper chili flakes were added for a little more heat and flavor. Organic vegetable stock replaced water from the original recipe to add depth of flavor.
