Close
Ingredients
| onions: 1 (chopped) |
| garlic: 2 cloves |
| red pepper flakes: 1/4 tsp |
| russet potatoes: 4 whole potatoes (peeled and chopped) |
| red tomatoes: 800 g (chopped) |
| canned chickpeas - garbanzo beans: 1 lb |
| fresh basil (chopped): 1 cup (chopped) |
| salt |
| black pepper |
Chickpea and Potato Stew
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
60 min -
Servings
5 serving(s)
Tags
- Saute onion, garlic and pepper flakes in a little water until soft.
- Add tomatoes together with their liquid, potatoes, chick peas (drained), 1/4 of the basil (approximately), salt and pepper.
- Add more water to reach the top of the potatoes. Bring to a boil. Reduce heat to medium low, cover, and simmer for 30-60 or more minutes, stirring occasionally.
- The stew is done when the potatoes are cooked and just a little soft but not falling apart, and the sauce has thickened. Larger batches might take more time.
- When it is done, turn off the heat, stir in the remaining basil, and serve.