I forgot to take pictures today, but first up: spicy chickpea potato stew
. The link has the original version, of course, but here's my tweaked recipe. This feeds about four people.
2 15-ounce cans chickpeas, rinsed, divided
3/4 cup water
1 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
1 tin green chilis, drained and finely chopped
1 tsp ground cumin
1/4 tsp ground turmeric
1/2 tsp spicy curry powder
harissa to taste (I used about a teaspoon but I made my harissa with garden variety dried red chilis, which aren't super hot)
12 ounces tomatoes, seeded and coarsely chopped
3 yellow potatoes, cubed small
1/2 tsp salt and pepper to taste
cayenne pepper to taste
Place 3/4 cup of the chickpeas and water in a blender or food processor and process until smooth. Set that aside.
Heat oil in a large skillet over medium-high heat until sizzling. Add chopped onion, garlic and green chilis and saute until the onion is lightly browned on the edges. Stir in the cumin, harissa, curry powder, and turmeric before adding the tomatoes and the reserved chickpea puree. Bring that to a boil before adding the potatoes. When you do so, reduce the heat and simmer covered until the potatoes are nearly done, which takes about 20 minutes.
Stir in the remaining chickpeas. Cover and simmer until the potatoes are tender and the stew is heated through, which is about another 5 to 10 minutes. Season with salt, pepper, and cayenne.
The stew is very, very thick, reheats well, and is a very solid meal.