Chickpeas with Potatoes and Tomatoes

A Lebanese chickpea, potato, and tomato stew that’s tasty warm or served cold. Simmered until tender, then finished with fresh cilantro and parsley for a bright, herby lift.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a wide skillet over medium heat. Add the onion and cook until it’s lightly colored, stirring occasionally, about 8 minutes.

Step 2

Add the potatoes, carrots, chile, and garlic and cook for 5 minutes more.

Step 3

Add the tomatoes and chickpeas, season with the salt and a few twists from the pepper mill, and add the water.

Step 4

Cover and simmer gently until the potatoes are tender, 15 to 20 minutes.

Step 5

Taste for salt and stir in the chopped fresh herbs.