West Asian Potato Stew
This potato and chickpea stew is a flavorful and healthy dish that showcases the warm and aromatic spices common in Middle Eastern cuisine. It's perfect for a comforting dinner on a chilly evening.
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Ingredients
- 4 medium (or 3 large) potatoes, cubed (some people like to remove the skin, but we choose to keep the skin on for extra nutrition)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper (green or another color will also work)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground paprika
- 1/2 tsp ground cayenne pepper (omit if you don't want the heat, or add a full tsp for more heat)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes with their juices
- 2 cups vegetable broth
- 2 tsp oil, for cooking
- Salt and pepper, to taste
- Optional Garnishes: Fresh lemon juice, cilantro, and tahini
Preparation
- Heat the oil in a large, heavy-bottomed pot over medium heat. Add the chopped onions and sauté for 3-4 minutes until they become translucent and fragrant. Stir in the minced garlic and cook for another minute until it's fragrant. Add the ground cumin, coriander, turmeric, cinnamon, paprika, and cayenne pepper to the pot. Stir and cook for 1-2 minutes to toast the spices.
- Add the cubed potatoes and red bell pepper to the pot and stir to coat them in the spice mixture. Pour in the diced tomatoes (with their juices) and vegetable broth. Stir well, bring to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the potatoes are tender.
- Once the potatoes are cooked, add the drained chickpeas and continue to simmer for another 5 minutes. Season the stew with salt and black pepper to taste. Adjust the seasoning to your preference.
- Just before serving, squeeze the lemon juice into the stew and stir to incorporate the fresh, tangy flavor. Serve the stew hot, garnished with chopped cilantro or parsley. You can also offer Greek yogurt or tahini as a drizzling option for extra creaminess.
To stretch the stew further, serve over rice.
