Date: Thu, 13 Nov 1997 13:34:43 -0800
This is our absolute favorite recipe using basil. Its a wonderfully
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
This recipe is adapted from a cookbook called "All the Best
Potatoes" by Joie Warner
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 minutes. Add tomatoes and their liquid, potatoes, chickpeas,
1/4 c. of the fresh basil, dried basil, salt, and pepper, and bring to
a boil. Reduce heat to medium low, cover, and simmer for 20 minutes
until the potatoes are tender and the sauce is thickened. 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.