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Potato and Chickpea Stew

Potato and chickpea in tomato and garlic with baharat

Potato and Chickpea Stew

Ingredients:

2 Tblsp Olive Oil
1/2 Large Onion, diced
2 Garlic Cloves, thinly sliced
Salt to taste
1 Tblsp Tomato Paste
2 Tblsp Baharat
1/2 Tsp Cayenne Pepper
400g Can Diced Tomatoes
500g Potatoes, cut into chunks
2 1/2 Cups Cooked Chickpeas
3 Cups Water
1/4 Cup Fresh Coriander, roughly chopped

Method:

  1. In large saucepan heat the oil and sauté the garlic and onions until lightly golden.
  2. Add the tomato paste and cook until it starts to brown, about 2 more minutes.
  3. Add baharat, salt and cayenne and cook for just 10 seconds to release the flavour then add water, tomatoes and potatoes.
  4. Bring to a boil then cover and simmer on a low heat until the potatoes are nearly tender, about 10 minutes.
  5. Add Chickpeas and simmer for another 5 minutes.
  6. Remove from heat garnish with coriander then serve hot.







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