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Recipe Category: Stew
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Tamarind Chickpea Stew Recipe
Ingredients
Makes 4 servings
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 medium Yukon Gold potatoes, peeled and cut into 1/4-inch dice
- 3 cups cooked chickpeas or 2 (15.5-ounce) cans chickpeas, drained and rinsed
- 1 (28-ounce) can crushed tomatoes
- 1 (4-ounce) can mild chopped green chiles, drained
- 2 tablespoons tamarind paste
- 1/4 cup pure maple syrup
- 1 cup vegetable broth or water
- 2 tablespoons chili powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- salt and freshly ground black pepper
- 1 cup frozen baby peas, thawed
Method
- In a large saucepan, heat the oil over medium heat
- Add the onion, cover and cook until softened, about 5 minutes
- Add the potatoes, chickpeas, tomatoes and chiles and simmer, uncovered, for 5 minutes
- In a small bowl, combine the tamarind paste, maple syrup and broth and blend until smooth
- Stir the tamarind mixture into the vegetables, along with the chili powder, coriander, cumin and salt and pepper to taste
- Bring to a boil, then reduce the heat to medium and simmer, covered, until the potatoes are tender, about 40 minutes
- Taste, adjusting seasonings if necessary and stir in the peas
- Simmer, uncovered, about 10 minutes longer
- Serve immediately
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Pinto Bean:Drain and rinse beans, discarding soaking water. Place in a large heavy pot and add enough water to cover by 2 inches. Bring to a boil, reduce heat to low and simmer, Continue Reading →