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Potato and Chickpea Stew

Potato and chickpea in tomato and garlic with baharat

Potato and Chickpea Stew


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


  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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