Aladdin Curried Garbanzo Beans and Potatoes

Ingredients

2 tablespoons olive oil
1/4 cup celery, diced
1/2 cup white onion, diced
1/4 cup carrots, diced
1 tablespoon garlic, minced
3 bay leaves
1/2 teaspoon cayenne pepper
2 teaspoons fresh oregano, chopped
1 teaspoon Indian curry powder
1 teaspoon Thai curry paste
1 pound boiling potatoes peeled, diced
2 ounces garbanzo beans
1/2 cup parsley, chopped

Preparation

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.
2
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.
3
Heat the remaining stock in a saucepan over medium-low heat.
4
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.
5
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.

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About

Look for cans of Madras curry powder at Indian and Asian markets, Indian curry powder at Indian markets and small cans of Thai curry paste at Asian markets.

Yield:

6.0 servings

Added:

Monday, November 30, 2009 - 2:25pm

Creator:

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