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

4 cups chicken stock

1/2 teaspoon cayenne pepper

2 teaspoons fresh oregano, chopped

1 teaspoon Madras curry powder

1 teaspoon Indian curry powder

1 teaspoon Thai curry paste

1 pound boiling potatoes peeled, diced

2 ounces garbanzo beans

salt and pepper

1/2 cup parsley, chopped

Preparation

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.

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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.