Chickpea Stew

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* Exported from MasterCook *

 

Chickpea Stew

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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3/4 cup dried chickpeas

5 cups vegetable stock -- or canned broth

1 pound tomatoes -- cored

1 pound baking potatoes -- peeled and diced

2 teaspoons garam masala -- (see note)

1/2 teaspoon ground ginger

1/2 teaspoon ground turmeric

salt -- to taste

pepper -- freshly ground, to taste

3 tablespoons chopped fresh cilantro

 

Pick over the chickpeas and discard any misshapen chickpeas and stones.

Rinse the chickpeas and drain. Place in a bowl, add water to cover

generously and let soak for 3 hours, then drain.

 

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

chickpeas, reduce the heat to medium and simmer, uncovered, until almost

tender, about 1 1/2 hours.

 

Meanwhile, bring a pot of water to a boil over high heat. Fill a bowl with

ice water. Immerse the tomatoes in the boiling water for 30 seconds, then

transfer to the ice water. When the tomatoes have cooled, peel off the

loosened skins. Halve the tomatoes horizontally and squeeze out the seed

sacs. Chop the tomatoes.

 

Add the tomatoes, potatoes, garam masala, ginger and turmeric to the broth

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

minutes more.

 

Remove from the heat and let cool slightly. Transfer half of the broth and

vegetables to a blender or food processor and puree until smooth. Return

the puree to the saucepan and season with salt and pepper. Reheat to

serving temperature.

 

Ladle into warmed bowls, sprinkle with the cilantro and serve hot.

 

Source:

" www.williams-sonoma.com "

Copyright:

" Adapted from Williams-Sonoma Lifestyles Series,Vegetarian for All

Seasons, by Pamela Sheldon Johns (Time-Life Books, 1998). "

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Per Serving (excluding unknown items): 76 Calories; trace Fat (3.7%

calories from fat); 2g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg

Cholesterol; 11mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0

Fat.

 

NOTES : Wonderfully seasoned but not too spicy, this cold-weather

stew is an excellent source of protein, thanks to the

chickpeas. For complete protein, serve it with steamed

rice. Garam masala is an Indian spice blend found in

stores specializing in Indian foods and in shops with an

international selection. You can also make your own:

 

Garam Masala

In a dry nonstick fry pan over medium heat, combine 1

cinnamon stick, 4 whole cloves, seeds from 5 cardamom

pods, and 1 Tbs. each cumin seeds, coriander seeds and

peppercorns. Toast, shaking the pan occasionally, until

the spices are aromatic and darkened slightly, about 5

minutes. Let cool, then grind in a spice mill to a fine

consistency. Store in a tightly sealed jar at room

temperature for up to 6 months.

 

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