Monday, November 4, 2013

Red Potato and Chickpea Stew

 


An easy/quick/cheap dinner for those nights you don't have much time.  I made this stew with tomatoes from my garden, which always gets me excited.  This is a dinner my son and husband really like because of the red potatoes, I'm sure :)  I usually serve with a salad and/or green shake.

Red Potato and Chickpea Stew
Serves about 6 people

1 Tbsp. good quality coconut oil
2 tsps. ground cumin
1 red onion, chopped
5 cloves garlic, minced
1 Tbsp. ground coriander
4 cups water
6 red potatoes, cubed
3 cups cooked chickpeas (or 2 15-oz. cans)
1 tsp. Real Salt
3/4 tsp. ground pepper
1/2 bunch cilantro, chopped
4 Roma tomatoes, diced

Heat coconut oil in a pan.  Add onion and garlic and cook until dark brown.  Stir in cumin and coriander and cook for a couple seconds.  Add water, potato, chickpeas, salt, pepper, and half of cilantro.  Bring to a boil, and then reduce to a simmer until potato is cooked and tender.  Then, add tomato and simmer for a couple minutes.  Add in other half of cilantro and serve!






 
 
Here's a pic of the kids this summer.  They are getting older, and like to help with dinner, so I've put them to work.  I really like sending them down to the garden to get things for me so I don't have to do it anymore! Haha. 
Talbot and Paige helping mom :)


1 comment:

jen said...

Yum. I've missed you guys!