Spicy Chickpea Stew with Potatoes

Ingredients

• Oil1/2 tablespoon (5 ml)
• Chickpeas3/4 cup (150 g)
• Potato1 medium (180 g)
• Garlic1 clove (3 g)
• Onion1/4 count (38 g)
• Ground Red Chili Pepper1/2 teaspoon (2 g)
• Tomato1 count (130 g)
• Paprika1/2 teaspoon (2 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Place a pot with water and salt over high heat. While boiling, peel and dice the potato trying to have more or less the same size.

3. 3

   Step 3

   Once the water comes to a boil, add the potatoes and cook for 8 minutes. Remove and drain.

4. 4

   Step 4

   Meanwhile, peel the garlic and make a cross-shaped cut at the top of the tomato of approximately one finger deep.

5. 5

   Step 5

   Place the tomato and garlic in a pot of boiling water and boil for 5 minutes. Next, remove, drain and blend together with the onion cut into pieces.

6. 6

   Step 6

   Put the mixture in a pan over medium heat with the oil for about 5 minutes.

7. 7

   Step 7

   Season with red bell pepper, paprika and salt and pepper to taste.

8. 8

   Step 8

   Add the cooked potato and chickpeas. Add the chopped parsley.

9. 9

   Step 9

   Once boiling, lower the heat and continue cooking for 10 more minutes.

10. 10

    Step 10

    Remove from the heat and serve the spicy chickpea stew with potatoes hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Spicy Chickpea Stew with Potatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.