Name: Plain and Mixed Vegetable Dishes (Potatoes with Chick Peas and Tomatoes)
Ingredients: Salt and black pepper; 2 tablespoons tomato concentrate; 3 onions, thickly sliced; 1 kg (2 lb) potatoes; 60 g (2 oz) cooked chick peas; 4–5 tablespoons oil; 500 g (1 lb) tomatoes, skinned and chopped; 2–3 cloves garlic

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

This dish is eaten cold in the Middle East. The hot version is the same, except that it uses butter or samna (clarified butter) instead of oil.

Ingredients

1 kg (2 lb) potatoes
3 onions, thickly sliced

Main course
Gluten-free
Vegan

Method

Peel and slice the potatoes thickly. Fry the onions in oil until golden, using a large saucepan. Add the chick peas and the whole garlic cloves, and fry until coloured. Add the potato slices and turn them until they too are slightly coloured. Add tomatoes, and water to cover mixed with tomato concentrate. Season to taste with salt and pepper.

Bring to the boil and simmer gently until th

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Ingredients

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