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