Ingredients
- 1 1/2 tablespoons olive oil
- 1 onion, finely chopped (small yellow onion)
- 4 scallions, finely chopped (small scallions)
- 120 grams chile peppers (6 rocotillo chile peppers seeded, veined and chopped OR substitute 1/2 green bell pepper, chopped)
- 1 red bell pepper (chopped, medium pepper)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin (dried)
- 1/2 teaspoon dried oregano
- 2 tomatoes, chopped (2 medium, seeded)
- 3 tablespoons chopped cilantro (fresh)
- 6 tablespoons chopped parsley (fresh, divided)
- 4 tablespoons tomato paste
- 4 cups vegetable broth
- 2 potatoes (medium potatoes, peeled and cut into 1-inch cubes)
- 30 ounces garbanzo beans (two cans 15 ounce each chick pea, rinsed and drained)
- Salt, to taste
- Ground black pepper, to taste
How to Make
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Step 1: In a large nonstick skillet, heat oil over medium heat.
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Step 2: Add onions, scallions, peppers, garlic, cumin and oregano. Cook, stirring frequently, until vegetables are soft but not brown, about 5-6 minutes.
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Step 3: 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.
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Step 4: Stir in tomato paste; cook 1 minute.
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Step 5: Stir in broth and bring to a boil over high heat.
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Step 6: Stir in potatoes. Reduce heat to medium and simmer 10 minutes.
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Step 7: Stir in chick peas and simmer until potatoes are tender and sauce is thick and flavorful, about 10 minutes.
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Step 8: Season with salt and ground black pepper.
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Step 9: Garnish with remaining parsley.
We hope you enjoy this recipe!
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