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Spicy Chickpea and Potato Stew



This sensational Spicy Chickpea and Potato Stew has many ingredients, but it is very easy to prepare and it has a real kick to it with a bit of an Indian flair.




1/2 large red onion, diced
1 cup water, plus more as needed
1 teaspoon tamari
3 cups quartered baby red potatoes
11/2 cups carrots, sliced
2 cups chopped tomatoes
1 large clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
1/2 teaspoon dried cilantro
1/8 teaspoonsea salt, plus more as needed
1/8 teaspoon freshly ground black pepper
1 can (15 to 16 ounces) chickpeas (garbanzo beans)
2 cups bite-sized cauliflower florets
1 cup green beans, trimmed cut into 11/2-inch pieces
11/2 cups peeled and diced sweet potatoes



Put onion, water and tamari into a soup pot. Cover and cook over medium heat for 2 minutes, stirring occasionally. Decrease heat to medium-low. Add the potatoes, carrots and tomatoes. Cover and cook, stirring occasionally, for 5 minutes. Add garlic, cumin, turmeric, chili powder, cilantro, salt and pepper and bring to simmer. Cover, and cook for 2 minutes. Add the chickpeas, cauliflower, green beans and sweet potatoes. Add a bit more water, if needed, to cover veggies by 1/2-inch. Cover and simmer 30 to 35 minutes, stirring occasionally, until all the veggies are soft and stew has thickened.