Try this Spicy Chickpea-Potato Stew recipe, or contribute your own.

Still searching for what to cook ?

Name: Spicy Chickpea-Potato Stew
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6
Cuisine: American
Ingredients: 1 1 table poon; 3/4 Pou d; Chopp d; 2 2 cups hite; 1 1 pound baking; 2 2 (15 o ); 1 1 mediu; 1 1 small red; 1 Jala eno; 1/4 Tea poon; 3/4 Cup; 1 1/2 ts Aspoons

Find the most delicious recipes here

INGREDIENTS

1 1 table poon
3/4 Pou d
Chopp d
2 2 cups hite
1 1 pound baking
2 2 (15 o )
1 1 mediu
1 1 small red
1 Jala eno
1/4 Tea poon
3/4 Cup
1 1/2 ts Aspoons

Servings

INSTRUCTIONS

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

NOTES

Alert editor

Spicy Chickpea-Potato Stew

1 1 table    poon
3/4 Pou    d
 Chopp    d
2 2 cups     hite
1 1 pound    baking
2 2 (15 o    )
1 1 mediu
1 1 small    red
1 Jala    eno
1/4 Tea    poon
3/4 Cup
1 1/2 ts Aspoons

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 <jmca@nwu.edu>

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (15g)
Recipe Makes: 6 Servings

Calories: 52
Calories from Fat: 50 (96%)

Amt Per Serving		% DV

	Total Fat 5.6g	7 %
	Saturated Fat 3.5g	17 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.2g
Cholesterol 20.6mg		6 %
Sodium 5.7mg		0 %
Potassium 11.2mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.4g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 52

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe