March 08, 2018
Fresh Tomatoes, Dinner, Soups/Stews,
Beans, Chickpeas/Garbanzo, Fruit, Tomato, Vegetables, Peppers, Carribbean, Creole, Cuban, Winter, Weeknight Meals, Skillet, Stove Top, Gluten-Free, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Spicy, All Occasions more
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"This is my variation of a Steve Raichlen recipe from his book, Healthy Latin Cooking, as it appeared in the March 1999 Vegetarian Times. Lots of veggies for better health. I increased the cumin, oregano and tomato paste, doubled the broth (I had some thirsty potatoes) and increased the cooking time to accommodate the potatoes. As with most stews it's great the first night and even better the next day."
In a large nonstick skillet, heat oil over medium heat.
Add onions, scallions, peppers, garlic, cumin and oregano. Cook, stirring frequently, until vegetables are soft but not brown, about 5-6 minutes.
Add tomatoes, cilantro and 3 Tablespoons parsley. Cook, stirring occasionally, until most of the liquid has evaporated and mixture is thick and fragrant, about 6-8 minutes.
Stir in tomato paste; cook 1 minute.
Stir in broth and bring to a boil over high heat.
Stir in potatoes. Reduce heat to medium and simmer 10 minutes.
Stir in chick peas and simmer until potatoes are tender and sauce is thick and flavorful, about 10 minutes.
Season with salt and ground black pepper.
Garnish with remaining parsley.
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