Chickpeas Potatoes and Tomatoes
1/4 cup extra virgin olive oil
1/2 large red onion, chopped
3 red potatoes, peeled & diced
2 carrots, cut into 1/2-inch rounds
2 garlic cloves, minced
1 tsp. ground coriander
1 tsp. dried red chili pepper flakes
3 C cooked chickpeas (or 2 (15oz) cans chickpeas, rinsed & drained)
1 C diced tomatoes with chipotle, drained
1/2 cup organic vegetable stock (water is OK too)
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley (use dried, if fresh not available)
Salt and fresh ground black pepper
1.) Heat the oil in a large skillet over medium-heat.
2.) Add the onion, & cook until wilted, stirring occasionally (about 5 minutes).
3.) Add the potatoes, carrots, garlic, red chili flakes and coriander. Saute for 5 more minutes.
4.) Add the chickpeas, tomatoes, stock, salt, & a few grinds of pepper.
5.) Cover & gently simmer until the potatoes are tender, about 15 – 20 mins.
6.) Stir in the cilantro and parsley. Taste and adjust seasoning.
This dish started out as a lot of dishes start out. I had some fresh cilantro that I originally bought for guacamole. I was in the mood for chickpeas. Last week I ate the last portion of my homemade bean soup supply from the freezer and needed another bean dish for quick lunches. I went to my cookbook shelf and opened Deborah Madison’s Vegetarian Cooking for Everyone in search of a chickpea recipe. This is what I found.
The changes I made to the original recipe were made to accommodate some ingredients I had in the pantry. The only diced tomatoes I had on hand consisted of one tiny 10 ounce container that included chipotle. Into the pool. Red pepper chili flakes were added for a little more heat and flavor. Organic vegetable stock replaced water from the original recipe to add depth of flavor.
1 garlic clove
1 15 oz can organic chickpeas, drained, rinsed
Salt to taste
1/4 cup organic tahini (sesame paste)
Freshly squeezed lemon juice (1 lemon)
2 tablespoons extra virgin olive oil
In a food processor fitted with the steel blade, drop the garlic and process until minced. Add the rest of the ingredients and process until the hummus is smoothly pureed. Serve with fresh whole wheat pita bread wedges.
I’ve been making hummus since my college days. There was a graduate student from the Middle East whose name I’ve forgotten that had a room down the hall from me in the dorm. What makes this memory so unforgettable was the introduction of hummus to my taste buds. Love from the first bite. Like I said, I’ve been making hummus for a long time. This hummus recipe was one of our appetizers at this weekend’s gathering of exquisite friends. Before I get off point let me share my hummus tips.
I never thought there would be a big difference between organic and regular tahini/canned chickpeas. I was wrong. Use organic chickpeas and you’ll never go back to the private label brands ever again. Raw garlic is pretty garlicky. Use one clove. Any more fresh garlic than a single clove and you will no longer have gatherings with your exquisite friends. Most hummus recipes call for a lot more tahini than a 1/4 cup. Go ahead and use more tahini if you prefer but I’ve found out that a little tahini (like raw garlic) goes a long way. I happen to like my hummus lemony. One lemon is usually what your exquisite friends will tolerate without forcing them to abruptly depart mumbling something under their lemony breath. Go easy with the salt but use enough extra virgin olive oil to create the consistency of hummus you prefer.
And that’s it. We like to spread our spread thinly on a large serving plate, drizzle with more EVO and sprinkle a little paprika and parsley on top.
Two cloves of garlic and the juice from 1.5 lemons.
Trust me on this.