[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