Aladdin Curried Garbanzo Beans And Potatoes Recipe

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Ingredients

Cost per recipe $6.51 view details

Heat the oil in a 12-inch skillet over medium-high heat. Add in the celery, onion and carrots and cook till the onion is translucent/soft, about 2 to 3 min. Add in the garlic and bay leaves and cook 2 min more.
Add in 2 c. 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 mix; if necessary, add in more stock. Season with salt and pepper to taste.
Heat the remaining stock in a saucepan over medium-low heat.
Add in 1/4 c. of parsley to the skillet. Bring the stew to a boil, reduce the heat and simmer, covered, till the vegetables are soft, 45 min to 1 hour. As the stock evaporates, add in 1/2 c. hot 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 hot tureen or possibly bowl to serve. Serve with roasted leg of lamb, tandoori chicken skewers or possibly grilled curry fish filets.
This recipe yields 4 to 6 servings.
Comments: Look for cans of Madras curry pwdr at Indian and Asian markets, Indian curry pwdr at Indian markets and small cans of Thai curry paste at Asian markets.