2 posts in one day, I must have time on my hands. This evening’s dinner was another with a middle-eastern flavour and was thrown together from what we had hanging around the cupboards. I was listening to some bastard pop mash ups courtesy of Go Home Productions‘ Mark Viddler while I cooked, if you’re interested.
This is a hearty stew and is equally good reheated, keep a close eye while cooking and keep the heat low as the stew can burn to the bottom of the pot, I had a close call with this one. Otherwise this is an easy dish to prepare & one you can have with either a light bread or rice + a big glass of water to catch the burn from the hot pepper.
Chick Pea & Potato Curried Stew
Serves 2 – 4
- 2 1/2 cups Vegetable Stock
- 2 tablespoons cooking oil
- 2 tins cooked chickpeas
- 1 can chopped tomatoes,
- 1 large green bell pepper
- 1/2 minced jalapeño pepper,
- 5 medium sized potatoes diced (peeled or unpeeled)
- 1 medium chopped white onion
- 1 tablespoon butter
- 2 tsp ground ginger
- 1 teaspoon cumin
- 1 teaspoon mixed herbs
- Cook onion in oil in a large saucepan until translucent
- Combine all other ingredients and add to the pot, pouring Vegetable Stock on last & keeping back 1/4 of the mixed herbs
- Cook over a medium heat stirring to mix
- Take 1/5 of the broth of the stew as it cooks, leave it to cool & give a few pulses in a blender to thicken then and add back to the pot (if you are very careful you could use a hand blender in the pot as the stew cooks, but I’m far too clumsy for such activities)
- Simmer on a med to low heat for 35 minutes or until potato is cooked through (keep a regular check to ensure the mixture doesn’t burn to the pan.
- Serve, sprinkling remaining herbs as garnish, eat with rice or bread (we had shop bought Chapatis)
This has a bit of a spice to it, but the Jalapeño can be excluded, if preferred. Keep an eye during cooking as chick peas can burn to the pan.