This recipe is one of my children’s favorite meals. It is very quick to put together if you don’t have a lot for time to prepare dinner. About once a month I cook a very large pot of chickpeas. Some of the cooked beans get made into hummus, some into bean soups and stews such as this one, and the rest I freeze in 2-cup containers to have on hand for busy weeknight meals. Feel free to add about 4 cups of chopped greens to this recipe near the end of cooking. Spinach, kale, or chard are our favorites.
Ingredients
3 tablespoons
extra virgin olive oil
1 small
onions
finely diced
2 teaspoons
Herbamare
(or sea salt)
2 teaspoons
curry powder
½ teaspoons
ground cumin
½ teaspoons
ground coriander
1 pinches
cinnamon
3
red potatoes
cubed
(about 4 cups)
4 cups
cooked
chickpeas
2 cups
strained tomatoes
(or tomato sauce)
1 cups
water
Garnish
chopped
cilantro
