Apparently we’ve been on a soup and stew kick as of late; here’s a quick weeknight one-pot dish that’s hearty and flavorful. This recipe is adapted from Steven Raichlen’s Healthy Latin Cooking and is chock-full of chickpeas and potatoes in a flavorful vegetable broth.
Wow — there are a LOT of chickpeas in this stew.
Yeah, I don’t think you’re going to complain about this being too “brothy”.
Not at all!
Actually, I had to add a little more broth while I was cooking it anyway; the potatoes were taking a longer time than I had expected. I’d cut them smaller next time.
The sliced tomatoes on top are a nice change…
Yeah, I really like them. This isn’t the most remarkable dish in the book, but the tomatoes on top give it a nice twist.
Well, I hope you like it enough to have the leftovers tomorrow night…
Creole Chickpea Stew
1 1/2 tbsp olive oil
1 small onion, finely chopped
4 green onions, trimmed and finely chopped
1/2 green bell pepper, chopped
1 red bell pepper, chopped
4 cloves garlic, chopped
1/2 tsp ground cumin
1/2 tsp dried oregano
2 tomatoes, seeded and chopped
4 tbsp chopped cilantro
6 tbsp chopped fresh flat-leafed parsley
3 tbsp tomato paste
2 cups vegetable stock
2 medium potatoes, peeled and cut into 1/2″ pieces
2 15-oz cans chickpeas, rinsed and drained
salt and freshly ground black pepper
1 tomato, seeded and sliced
Heat the oil in a large nonstick skillet over medium heat. Add the onions, green onions, bell peppers, garlic, cumin, and oregano, and cook for five minutes, until the vegetables are softened. Add the chopped tomatoes, cilantro, and half of the parsley. Cook for five minutes or until most of the liquid has evaporated.
Stir in the tomato paste; cook for 1 minute. Stir in the stock and bring to a boil over high heat. Stir in the potatoes; reduce the heat to medium and simmer for 6 minutes. Stir in the chickpeas and simmer for another 6 minutes, or until the potatoes are soft. Season with salt and black pepper. Transfer to a serving bowl and top with the tomato slices and remaining parsley.