posted by RisaG 05-19-100 6:08 PM
* Exported from MasterCook *
Moroccan-Spiced Potato and Chickpea Stew
Recipe By : dinner at the Authentic Cafe by Roger Hayot
Serving Size : 4 Preparation Time :0:00
Categories : Beans/Legumes/Pulses Chiles
Potatoes Stews
Amount Measure Ingredient -- Preparation Method
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2 medium red potatoes -- unpeeled*
2 1/2 tsp. kosher salt
1/4 cup pure olive oil
1/2 small onion -- chopped (1/2 cup)
1 large clove garlic -- minced (1 tbsp.)
1/4 tsp. saffron threads -- crumbled
1/2 tsp freshly ground black pepper
1 tsp. ground cumin
1 1/4" piece ginger -- peeled and minced
1 lb. plum tomatoes -- seeded/cut 1/3" dice
3/4 cup water
1 1/2 cups chickpeas -- cooked and drained*
1 tsp. harissa (to 2 tsp.)
1 tbsp. fresh mint -- chopped
1 tbsp. fresh cilantro -- chopped
Place the potatoes in a small saucepan and cover them with water. Add 1 tsp. salt and bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes offer no resistance when tested with a thin sharp knife, about 30 minutes. Drain the potatoes and let them cool. Without peeling them, cut them into 1/2" dice.
Heat a large, nonreactive saucepan over medium heat. Add the oil and heat it, about 2 minutes. Add the onion, garlic, saffron, pepper, cumin, and ginger and cook, stirring, for 2 minutes.
Add the tomatoes and simmer for 2 minutes more. Place the water, diced potatoes, chick-peas, harissa, and the remaining 1.5 tsp. salt in the pan and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for 20 minutes.
Adjust the seasonings, especially the salt and harissa. Serve garnished with the mint and cilantro.
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Notes : Risa's notes:
* You can use 1-15 oz can of chickpeas and just rinse & drain.
** If you don't have red skin potatoes, cut a russet potatoes into similar size and boil. It only took 20 minutes for me. Then let them cool and cut them in 1/2" dice.
Serve it with couscous if you have it. If not, serve it with some brown rice or some bulghur wheat.