This perfect, one pot, sweater weather stew is warm and comforting for the tummy like a cozy hug. It's hearty and nourishing, satisfying and tasty and best of all, affordable and EASY. A perfect family meal.
yield: 6 servings
1 pound organic potatoes, cut in quarters
1 tsp high quality olive oil
1 large onion, finely diced
1 tsp paprika
1 large red bell pepper, sliced in strips
1 large yellow bell pepper, sliced in strips
2 garlic cloves, minced
2 Tbsp dried parsley
2 cups diced tomatoes
2 cups cooked chickpeas (or 1 can low sodium chickpeas, well rinsed)
1 cup filtered water
juice from 1 lemon
Begin by heating the oil in a large soup pot. Add the potatoes, onions, paprika and sliced peppers and cover the pot. The moisture will collect and drop onto the vegetables to prevent them from burning while softening the potatoes. After 20-25 minutes, once the potatoes are soft, add the garlic to the pot and season with a sprinkle of salt and plenty of black pepper.
Stir well and then add the dried parsley, tomatoes, chickpeas, water and lemon juice. Cover and cook over low heat until the potatoes are completely tender, and add more salt and pepper if needed.
Enjoy with a crunchy slice of sour dough bread.
inspired by Deborah Madison's Potato and Chickpea Stew in her book In My Kitchen