Sunday, March 9, 2014

Potato Chickpea Stew for #SundaySupper {#meatless #vegan}

Welcome to another #SundaySupper I am participating in. This week's theme is Meatless #SundaySupper; yes all recipes today are vegetarian some are vegan.  Isn't it a great theme?  Today's event is hosted by Tammi over at Mommasmeals.  Thank you so much for having us at your dinner table today.

Do you know that I was a vegetarian when I first met Ron?  I actually was a vegetarian for many years until - when we visiting Germany - my friend made a roasted pepper-meat Strudel and I just could not resist.  Yes, that was the end after years…today we eat a varied diet and I try to mix it up.  I do not set a goal as to one meatless meal a week it is just how it works out.  There are some weeks where every single meal is - inadvertently - vegetarian and other weeks where most meals include some sort of meat.   A varied diet is also important for our children,  it exposes them to different textures, tastes, flavors and expands their horizon.

The dish I bring to today's #SundaySupper table is Potato Chickpea Stew;  chickpeas aka garbanzo beans or Kichererbsen {giggle peas} as they are known in German and they are Alena's absolute favorite :).  It is the perfect dinner any time of year plus because it is made with canned chickpeas it is made in a snap. This dish is full of lemon, ginger, garlic, and can pack as much or little spice as you like.  As you may remember my family does not like spice, so I made mine very mild but added some extra spice to my own bowl.

Potato Chickpea Stew
  • 4 Tbs canola oil
  • 1  onion diced
  • 1" fresh ginger, peeled, and minced
  • 4 garlic cloves minced
  • 1 untreated lemon; juiced, and zest grated
  • 3 tsp cumin
  • 3/4 tsp paprika
  • 1/8 tsp cayenne pepper (or more)
  • 1-3/4 lb. yellow potatoes, peeled and diced
  • 2-1/2 C canned Chickpeas drained and rinsed (large can, or two regular sized cans)
  • 5 C water
  • Salt & Pepper to taste
  • 1/4 C fresh cilantro, chopped for garnish {optional}
  1. Heat oil in a large pot and when hot
  2. Add onion and sauté until they begin to soften then
  3. Add ginger, garlic, lemon zest, cumin, paprika, cayenne pepper, and a good pinch of salt.  Saute until fragrant.
  4. Add potatoes and combine with spice onion mixture.  On medium heat sauté potatoes for no more than five minutes until all have been mixed with the spices.
  5. Add chickpeas and give it all a good stir; then
  6. Add lemon juice, and water. Stir it up and bring to a slow simmer.  Cover and cook for about 25 minutes until potatoes are soft.
  7. Adjust salt & pepper to taste
  8. Ladle into bowls and top with cilantro.

Now get ready to take a look at all of these amazing recipes the #SundaySupper contributors are brining today...
Salads, Soups, Stews and Starters
Pastas, Pizzas and Casseroles
Tacos & Everything Wrapped
Other Main and Side Dishes
Sunday Supper Movement Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


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