Potato and Chickpea Stew

comments (0) August 4th, 2008     

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Ingredients:
1 lb. waxy-fleshed potatoes
3 tbsp. extra-virgin olive oil
1 large onion, diced
2 large cloves garlic, minced
2 generous pinches saffron
2 large red bell peppers, diced
1 large yellow or red bell pepper, cut into 1-in.-wide strips
1 heaping tsp. sweet paprika
1/4 cup chopped parsley
1/4 tsp. red pepper flakes
1/2 cup medium-dry sherry
2 cups crushed tomatoes with juice
2-1/2 cups cooked chickpeas (or two 15-oz. cans, rinsed)
3 cups chickpea broth or water
1-1/2 tsp. salt
Freshly ground pepper
Romesco sauce (see link below)
Chopped parsley for garnish

4 generous servings

If using fingerling potatoes, halve them lengthwise. Large round potatoes can be cut into thick rounds or quartered.

Warm the oil in a wide pot with the onion, garlic, saffron, peppers, and potatoes. Cook over medium-low heat, stirring gently every now and then, until the potatoes are tender-firm, about 25 min. Add the paprika, parsley, and red pepper flakes, and cook 3 to 4 min. Add the sherry and cook until the juices are thick and syrupy, about 12 min.

Add the tomatoes, chickpeas, and broth or water to cover. Season with salt and plenty of freshly ground pepper, then cover and cook over low heat until the potatoes are completely tender, about 20 min.

Serve in soup plates with the chopped parsley sprinkled over the top. Add a spoonful of the Romesco Sauce to each bowl and pass the rest.

Recipe by Deborah Madison
April 1997
from issue #8

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posted in: potatoes, chickpeas, main dish

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