Aladdin Curried Garbanzo Beans and Potatoes


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


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.




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.


6.0 servings


Monday, November 30, 2009 - 2:25pm


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