Casserole Recipes: Chickpea Potato by Recipe Cottage

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	Chickpea Potato

		Spicy Chickpea Potato Stew Serves 6 2 14-oz cans chickpeas, drained and rinsed 3/4 cup water 1 tablespoon olive oil 1 medium onion, finely chopped 2 cloves garlic, crushed (or more to taste) 1 jalapeno pepper, finely chopped 1 1/2 teaspoons ground cumin 1/4 teaspoon turmeric 3/4 pound plum tomatoes, diced 1 pound baking potatoes, cubed 1 small red onion, thinly sliced chopped fresh cilantro 2 cups cooked white rice Place 3/4 cup of chickpeas and 3/4 cup water in blender or food processor and process until smooth; set aside. Heat oil in a large skillet over medium-high heat until sizzling. Add chopped onions, garlic and jalapeno and saute until onions are lightly browned on the edges (about 5 minutes). Add cumin and turmeric and stir to distribute evenly. Add tomatoes and reserved chickpea puree; heat to a boil. Add potatoes; reduce heat and simmer, covered, until the potatoes are nearly done (15-20 minutes). Stir in the remaining chickpeas. Simmer, covered, until the potatoes are tender, but not mushy, and the stew is heated through (5-10 minutes). Serve over cooked white rice garnished with red onions, cilantro and fresh fruit salsa.