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1. Place 3/4 cup of the chickpeas and water in a blender or food processor and process until smooth; set aside. 2. Heat oil in a large skillet over medium-high heat until sizzling. Add chopped onions, garlic and jalapenos and saute until the onions are lightly browned on the edges, about 5 minutes. 3. Add cumin and turmeric and stir to distribute evenly. Add tomatoes and the reserved chickpea puree; heat to a boil. Add potatoes, reduce heat and simmer, covered, until the potatoes are nearly done, 15 to 20 minutes. 4. Stir in the remaining chickpeas. Simmer, covered, until the potatoes are tender (but not mushy) and the stew is heated through, another 5 to 10 minutes. Serve over cooked white rice, garnished with red onions and fresh cilantro and fresh fruit salsa. Per serving: 562 Calories; 7g Fat (11% calories from fat); 20g Protein; 106g Carbohydrate; 0mg Cholesterol; 122mg Sodium Recipe By: Chicago Tribune Posted to Digest eat-lf.v096.n193 Date: Sun, 20 Oct 1996 13:10:03 -0600 From: Joanne McAndrews Eisenman
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