Curried Chickpea & Potato Stew

Name: Curried Chickpea & Potato Stew
Yield: Makes 4 Servings
Ingredients: Steamed rice, for serving; Chickpeas (garbanzo beans), 1 can (15 oz/470 g), drained and rinsed; Okra, ½ lb (250 g) fresh or frozen, thickly sliced (optional); Chicken or vegetable broth or stock, 1½ cups (12 fl oz/375 ml), homemade or purchased; Canola or peanut oil, 4 tablespoons (2 fl oz/60 ml); Boiling potatoes, 2 large, peeled and cut into small cubes; Red or green jalapeño chile, 1 small, seeded and chopped; Curry powder, 1½ tablespoons; Salt; Fresh ginger, 2 tablespoons chopped; Yellow onion, 1, coarsely chopped; Garlic, 4 cloves, chopped

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Yellow onion, 1, coarsely chopped
Fresh ginger, 2 tablespoons chopped
Garlic

Dinner
Side dish
Gluten-free
Spicy

Method

Prepare the aromatics

In a blender, combine 1 tablespoon water with the onion, ginger, garlic, and chile and process until a paste forms. In a small bowl, stir together the curry powder and ½