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chickpea-potato-stew recipe

Date: Thu, 13 Nov 1997 13:34:43 -0800
From: ASconyers@aol.com

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
go with.

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).

My comments: 
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.

Bon appetit!

kwvegan vegan