Plant Based Recipes
1 small onion, finely chopped
1 medium red bell pepper, chopped (I used what I had - a little bit of a green pepper)
3 cloves garlic, minced
½ tsp ground cumin
½ tsp dried oregano
2 medium tomatoes, seeded and chopped (I used a 14-oz. can diced tomatoes instead)
3 TB chopped fresh cilantro
3 TB chopped fresh parsley (I used 3 tsp dried instead)
3 TB tomato paste
2 cups Veggie Broth
2 medium russet potatoes, peeled and cut into 1-inch pieces
2 15-oz cans chickpeas, rinsed and drained
Salt and pepper to taste
In a large, nonstick skillet over medium-high heat, saute (with veggie broth or water) the onion, bell pepper, garlic, cumin, and oregano. Cook, stirring often, until the veggies are soft but not brown, 5 to 6 minutes. Add the chopped tomatoes, cilantro, and parsley. Cook, stirring occasionally, until most of the liquid has evaporated and the mixture has thickened, 5 minutes.
Stir in tomato paste and cook for 1 minute.Stir in the broth and bring to a boil over high heat.Stir in the potatoes. Reduce the heat and simmer for 6 minutes. Stir in the chickpeas and simmer until the potatoes are tender and the sauce has thickened, about 10 minutes. Season to taste with salt and pepper.
Comments
Jason Galicinski
Nov 6, 2009
This is really good! I made it last night and everyone liked it! Thanks!