null
Chickpeas Stew with Potatoes and Yams

Chickpeas Stew with Potatoes and Yams

Yvette Rose on Jul 17th 2021

INGREDIENTS
  • 1/3 cup olive oil
  • 1 large onion, chopped
  • 3 red potatoes, peeled and diced into cubes about the size of the chickpeas
  • 2 carrots, cut into ½-inch rounds
  • 1 small dried chile
  • 1.2 cup of diced tomatoes
  • 2 plump garlic cloves mashed with ½ teaspoon ground coriander
  • 1 cup peeled, diced yams
  • 3 cups chickpeas, cooked, or 2 15-ounce cans, rinsed
  • Salt and freshly milled pepper
  • ½ cup of water
  • ¼ cup chopped cilantro
  • ½ cup chopped parsley
INSTRUCTIONS
  • Heat the oil in a wide skillet over medium heat.
  • Add the onion and cook until it’s lightly colored, stirring occasionally about 8 minutes.
  • Add the potatoes, yams, carrots, and garlic and cook for 5 minutes more.
  • Add chickpeas, season with 1-teaspoon salt and a few twists from the pepper mill, and add water.
  • Cover and simmer gently until the potatoes are tender, 15 to 20 minutes.
  • Taste for salt and stir in the chopped fresh herbs
NUTRITION FACTS
  • Carbohydrates 32 g
  • Fats 12 g
  • Protein 11 g
  • Sugar 17 g

APPROPRIATE FOR

12PM, 7PM, Energy, Focus, Relaxation, Dinner