[CH] Last Night's Dinner

radiorlg@att.net
Wed, 17 May 2000 15:13:34 +0000

Didn't get a chance to get online last night to post 
this. It was a really good vegetarian stew - make it as 
hot as you like.

 *  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
--------  ------------  --------------------------------
   2      med           red potatoes -- unpeeled*
   2 1/2  tsp           kosher salt
     1/4  cup           pure olive oil
     1/2  sm            onion -- chopped (1/2 cup)
   1      lg 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" pc       ginger -- peeled & minced
   1      lb            plum tomatoes -- seeded/cut 1/3" 
dice
     3/4  cup           water
   1 1/2  cups          chickpeas -- cooked & drained*
   1      tsp           harissa (to 2 tsp) -- *** see 
note
   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 occasionaly, 
for 20 minutes.

Adjust the seasonings, especially the salt and harissa. 
Serve garnished with the mint and cilantro.

                   - - - - - - - - - - - - - - - - - - 

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.

*** I didn't have harissa but I did have some oriental 
chile paste so I used that instead. If you can't find 
harissa in your local gourmet store or international food 
store, use some chinese chile paste or some hot sauce. 
Not the same flavor but similar heat.

Serve it with couscous if you have it. If not, serve it 
with some brown rice or some bulghur wheat.

RisaG