Year Round: Curried Chickpea and Potato Stew

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SELECTING POTATOES:

Choose potatoes that are firm, smooth and free of sprouts. Avoid potatoes with cuts, wrinkled skins, soft or dark spots, or potatoes that appear green in color. Potatoes are available in stores year round, but their prime season in the North East is from July through October.

STORING POTATOES:

Potatoes need airflow to prevent the accumulation of moisture, which hastens spoilage. Store potatoes in a well-ventilated, cool, dark area.

THE RECIPE

  • 2 each 15.5 oz cans chickpeas, drained

  • 1 - 1/4 cup diced yellow onion

  • 1 cup peeled and diced carrots

  • 1/2 cup diced green pepper

  • 1/2 cup diced celery

  • 1 extra large bulb of garlic, peeled and minced (about 2 heaping Tbsp)

  • 2-1/4 cups peeled and diced golden yellow potatoes

  • 1/4 cup thinly sliced scallions, plus extra for garnish

  • 1/4 cup chopped cilantro, plus extra for garnish

  • 3 Tbsp curry powder, plus extra as needed

  • 4 tsp Garam Masala, plus extra as needed

  • Salt and pepper to taste

  • 1/2 tsp ground cinnamon

  • olive oil, as needed

  • 3 each 15 oz cans plain tomato sauce

  • 1/2 cup unsweetened light coconut milk

TO MAKE:

  1. Preheat the oven to 350 degrees F.

  2. In a large mixing bowl, toss the potatoes with olive oil, salt, pepper, garam masala and curry powder to taste.

  3. On a lightly oiled baking pan, spread out the seasoned potatoes into an even layer and bake until just tender. (Approximately 20-25 minutes). I chose to pre-bake the potatoes rather than par-boil them so they will better maintain their structure and to add more flavor and texture to the stew.

  4. Remove the potatoes from the oven and set aside.

  5. On the stove top, place a large sauce pot over medium heat. Once the pot is warm, coat the bottom of the pot with olive oil and gently heat.

  6. Add the onions, garlic, carrots and celery to the heated oil and cook for approximately 5 minutes before adding in the peppers and chickpeas.

  7. Continue to cook the vegetables for another 5 minutes, or until the vegetables have softened. Lightly season the vegetable mixture with salt and pepper before adding the cooked potatoes to the pot. Add oil to the pan if needed to prevent burning.

  8. Stir in tomato sauce, cinnamon, and garam masala. Simmer for 10-15 minutes prior to adding in the coconut milk. Add in the curry powder one tablespoon at a time, until desired level of spice is achieved.

  9. Season stew with salt and pepper to taste, and stir in 1/4 cup of sliced scallions and 1/4 cup cilantro.

  10. Allow stew to simmer for another 5-10 minutes, and adjust seasonings to taste if necessary. To serve, ladle stew into soup bowls and garnish with sliced scallions and cilantro. Serve with naan and enjoy!

Tara Dwyer