Chickpeas with Potatoes and Tomatoes

Name: Chickpeas with Potatoes and Tomatoes
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Moroccan
Ingredients: 2 teaspoons coconut oil or olive oil; 1 large onion; 3 red potatoes, peeled and diced into cubes about the size of the chickpeas; 2 carrots, cut into 1/2 inch rounds; 1 small dried chile (or regular chile); 2 plump cloves garlic mashed with 1/2 teaspoon ground coriander; 1 cup peeled, diced tomatoes; 3 cups cooked chickpeas, or 2 (15-ounce) cans, rinsed; 1 teaspoon sea salt; Freshly milled pepper; 1/2 cup water or chickpea broth; 1/4 cup chopped cilantro; 1/2 cup chopped parsley

1 step

Prep:30minCook:35min

Updated at: Thu, 17 Aug 2023 12:02:46 GMT

Nutrition balance score

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Ingredients

4 servings

2 teaspoonscoconut oil

peeled and diced into cubes about the size of the chickpeas

2carrots

cut into 1/2 inch rounds

1dried chile

small, or regular chile

2 clovesgarlic

plump, mashed with

½ teaspoonground coriander

1 cuptomatoes

peeled, diced

3 cupschickpeas

cooked, or 2 (15-ounce) cans, rinsed

1 teaspoonsea salt

freshly milled pepper

½ cupwater

or chickpea broth

¼ cupcilantro

chopped

½ cupparsley

chopped

Instructions

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. Add the potatoes, carrots, chile, and garlic and cook for 5 minutes more. Add the tomatoes and chickpeas, season with the salt and a few twists from the pepper mill, and add the water. Cover and simmer gently until the potatoes are tender, 15 to 20 minutes. Taste for salt and stir in the chopped fresh herbs.