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Ingredientes
- 2 x 15 ounce cans chickpeas liquid removed, rinsed
- 3/4 c. water
- 1 Tbsp. extra virgin olive oil
- 1 med onion finely minced
- 1 x jalapeno chile pepper finely minced
- 1Â 1/2 tsp grnd cumin
- 1/4 tsp turmeric
- 3/4 lb plum tomatoes diced
- 1 lb baking potatoes cubed red onion thinly
- Â Â sliced
- Â Â minced fresh cilantro
- 2 c. white rice cooked
Direcciones
- 1. Place 3/4 c. of the chickpeas and water in a blender or possibly food processor and process till smooth; set aside.
- 2. Heat oil in a large skillet over medium-high heat till sizzling. Add in minced onions, garlic and jalapenos and saute/fry till the onions are lightlybrowned on the edges, about 5 min.
- 3. Add in cumin and turmeric and stir to distribute proportionately. Add in tomatoes and the reserved chickpea puree; heat to a boil. Add in potatoes, reduce heat and simmer, covered, till the potatoes are nearly done, 15 to 20 min.
- 4. Stir in the remaining chickpeas. Simmer, covered, till the potatoes are tender (but not mushy) and the stew is heated through, another 5 - 10 min. Serve over cooked white rice, garnished with red onions and freshcilantro and fresh fruit salsa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 379g | |
| Recipe makes 6 servings | |
| Calories 338 | |
| Calories from Fat 38 | 11% |
| Total Fat 4.46g | 6% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 459mg | 19% |
| Potassium 780mg | 22% |
| Total Carbs 64.64g | 17% |
| Dietary Fiber 9.1g | 30% |
| Sugars 2.86g | 2% |
| Protein 11.01g | 18% |
