Title: Spicy Chickpea Potato Stew
Categories: Stew Bean Vegan
Yield: 1 Servings

2		14 oz. cans chickpeas,
		Drained and rinsed
3/4	c	Water
1	tb	Olive oil
1	md	Onion, finely chopped
2		Cloves garlic, crushed (or
		More to taste)
1		Jalapeno pepper, finely
		Chopped
1 1/2	ts	Ground cumin
1/4	ts	Turmeric
3/4	lb	Plum tomatoes, diced
1	lb	Baking potatoes, cubed
1	sm	Red onion, thinly sliced
		Chopped fresh cilantro
2	c	Cooked white rice

Place 3/4 cup of chickpeas and 3/4 cup water in blender or food processor and process until smooth; set aside. Heat oil in a large skillet over medium-high heat until sizzling. Add chopped onions, garlic and jalapeno and saute until onions are lightly browned on the edges (about 5 minutes). Add cumin and turmeric and stir to distribute evenly. Add tomatoes and reserved chickpea puree; heat to a boil. Add potatoes; reduce heat and simmer, covered, until the potatoes are nearly done (15-20 minutes). Stir in the remaining chickpeas. Simmer, covered, until the potatoes are tender, but not mushy, and the stew is heated through (5-10 minutes). Serve over cooked white rice garnished with red onions, cilantro and fresh fruit salsa.

Source: Chicago Tribune Source: Chicago Tribune

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