Chickpea Stew

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* Exported from MasterCook *

 

Chickpea Stew

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian for All Seasons

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup dried chickpeas

5 cups vegetable stock

1 pound baking potatoes -- peeled & diced

1 pound tomatoes -- peeled & chopped

2 teaspoons garam masala

1/2 teaspoon ground ginger

1/2 teaspoon turmeric

salt & pepper to taste

3 tablespoons chopped fresh cilantro

 

Pick over the chickpeas and discard any damaged beans or impurities. Rinse the

chickpeas. Place in a bowl and add water to cover generously. Let soak for 3

hours. Drain.

 

In a saucepan over high heat, bring the stock to a boil. Add the chickpeas,

reduce heat to medium, and simmer, uncovered, until almost tender, about 1 1/2

hours. Add the potatoes, tomatoes, garam masala, ginger, and turmeric, and

continue to cook until the chickpeas and potatoes are tender, about 30 minutes

longer.

 

Remove from heat and let cool slightly. Transfer half the stock and vegetables

to a blender or food processor and puree until smooth. (Karen's note: or use

an immersion blender). Return to the saucepan and season with salt & pepper.

Reheat to serving temperature.

 

Ladle into warm bowls, sprinkle with cilantro, and serve hot.

 

 

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Per serving: 211 Calories (kcal); 4g Total Fat; (14% calories from fat); 7g

Protein; 39g Carbohydrate; 2mg Cholesterol; 1366mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0