Aladdin Curried Garbanzo Beans And Potatoes

By á-170456

Ingredients

• 2 tablespoons olive oil - (to 3)
• 1/4 cup diced celery
• 1/2 cup diced white onion
• 1/4 cup diced carrots
• 1 tablespoon minced garlic
• 3 bay leaves
• 4 cups chicken stock - (to 5)
• 1/2 teaspoon cayenne pepper
• 2 teaspoons chopped fresh oregano
• 1 teaspoon Madras curry powder
• 1 teaspoon Indian curry powder
• 1 teaspoon Thai curry paste
• 1 pound boiling potatoes peeled, diced
• 2 cans garbanzo beans - (16 oz ea)
• salt and pepper
• 1/2 cup chopped parsley divided

Details

Servings 4

Preparation

Step 1

Heat the oil in a 12-inch skillet over medium-high heat. Add the celery, onion and carrots and cook until the onion is translucent, about 2 to 3 minutes. Add the garlic and bay leaves and cook 2 minutes more.

Add 2 cups of chicken stock, the cayenne pepper, oregano, Madras and Indian curry powders, curry paste, potatoes and garbanzo beans. Stir to combine well. At this point, the stock should cover 3/4 of the mixture; if necessary, add more stock. Season with salt and pepper to taste.

Heat the remaining stock in a saucepan over medium-low heat.

Add 1/4 cup of parsley to the skillet. Bring the stew to a boil, reduce the heat and simmer, covered, until the vegetables are soft, 45 minutes to 1 hour. As the stock evaporates, add 1/2 cup warm stock to the stew at a time, as though making a risotto. The stew will thicken as it cooks.

Just before serving, stir in the remaining parsley. Transfer the stew to a warm tureen or bowl to serve. Serve with roasted leg of lamb, tandoori chicken skewers or grilled curry fish filets.

This recipe yields 4 to 6 servings.

Each of 6 servings: 318 calories; 903 mg sodium; 0 cholesterol; 8 grams fat; 1 gram saturated fat; 52 grams carbohydrates; 13 grams protein; 9.83 grams fiber.