I've been on hiatus from this list for about a year now, and am really glad
to be back with all the good discussions, ideas and recipes. To celebrate,
I thought I'd post our absolute favorite recipe using basil. Its a
warm stew with lots of tomatoes, chickpeas, potatoes, and a full cup of fresh
basil leaves. We usually cook up a batch of ff cornbread to go with.
This recipe originally comes from a cookbook called "All the Best Potatoes"
Joie Warner, which is neither fatfree nor veggie, but has some good potato
cooking techniques. The recipe originally call for 1/4 c. olive oil for
and grated Paremsan cheese for sprinkling over the stew, but neither are
Chickpea and Potato Stew
1 med. onion, chopped
2 large cloves garlic, chopped
1/4 tsp hot red pepper flakes
28-oz can Italian plum or stewed tomatoes, *undrained*
2 large Russet potatoa (about 1 lb), cut into 1/2 inch cubes, no larger
19-oz can chickpeas, drained
1 cup fresh basil leaves, chopped
1 tsp dried basil
salt and pepper to taste
Saute onion, garlic, and pepper flakes in a little water until soft, about 2
Add tomatoes and their liquid, potatoes, chickpeas, 1/4 c. of the fresh
basil, salt, and pepper, and bring to a boil. Reduce heat to medium low,
and simmer for 20 minutes until the potatoes are tender and the sauce is
Just before serving, stir in the remaining basil.
Serves 6 (or 2 hungry folks with a little leftover for lunch the next day).
1. Cutting the pototoes into small pieces is important; otherwise it
takes too long to cook.
2. I also only stir in enough fresh basil for our evening meal,
saving some to go with the leftovers. The next day, I just
microwave the stew, and stir in the fresh basil after its been heated.
3. I've never included the dry basil, as the fresh basil adds a wonderfully
aromatic taste and scent that would likely overwhelm any of the dried basil.
4. A little ff parmesan cheese on top, or maybe even nutiritional yeast might
be good if you are so inclined, but we usually don't miss it at all.