Mom's Chickpea and Potato Stew
Middle Eastern-Inspired
Ingredients:
- 30 ml (2 tbsp) olive oil
- 150 g (1 medium) onion, chopped
- 9 g (3 cloves) garlic, minced
- 400 g (2 medium) potatoes, cubed
- 480 g (2 15-oz cans) chickpeas, drained and rinsed
- 410 g (1 14.5-oz can) diced tomatoes
- 30 g (1 preserved lemon), rind only, finely chopped
- 480 ml (2 cups) vegetable broth
- 3 g (1 tsp) ground cumin
- 2 g (1 tsp) smoked paprika
- 1 g (1/2 tsp) ground turmeric
- 3 g (1/2 tsp) salt
- 0.5 g (1/4 tsp) black pepper
Equipments:
- Large pot or Dutch oven
- Cutting board and knife
- Rice cooker or pot (for the sushi rice)
Nutrition:
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Rinse the chopped preserved lemon rind briefly under cool water if you want to mellow its saltiness before adding it to the pot.
Instructions:
- Sauté the aromatics: Heat the 30 ml (2 tbsp) olive oil in a large pot over medium heat. Add the 150 g (1 medium) onion, chopped and cook for 4-5 minutes, until translucent. Add the 9 g (3 cloves) garlic, minced and cook for 1 minute, until fragrant.
- Add potatoes and toast the spices: Stir in the 400 g (2 medium) potatoes, cubed, 3 g (1 tsp) ground cumin, 2 g (1 tsp) smoked paprika, and 1 g (1/2 tsp) ground turmeric. Cook for 2 minutes, stirring, to toast the spices.
- Simmer the stew: Add the 480 g (2 15-oz cans) chickpeas, drained and rinsed, 410 g (1 14.5-oz can) diced tomatoes, 30 g (1 preserved lemon), rind only, finely chopped, 480 ml (2 cups) vegetable broth, 3 g (1/2 tsp) salt, and 0.5 g (1/4 tsp) black pepper. Bring to a boil, then reduce heat and simmer, uncovered, for 25-30 minutes, until the potatoes are tender and the stew has thickened slightly.
- Taste and adjust: Taste and add more salt or preserved lemon if needed — it should taste bright and slightly salty-tangy, not flat.
- Serve: Spoon the stew over 555 g (3 cups) cooked sushi rice, or serve with warm naan or crusty bread for scooping instead. Garnish with 15 g (1/4 cup) fresh cilantro or parsley, chopped.
Notes: If you can't find preserved lemon, a strip of fresh lemon zest plus an extra pinch of salt gets you part of the way there, though the flavor won't be quite as deep.
Tips: Mash a few of the potatoes or chickpeas against the side of the pot near the end of cooking to naturally thicken the stew. Naan or a crusty bread makes a great alternative to rice — tear off pieces and scoop up the stew directly.
Storage: Store in an airtight container in the fridge for up to 4 days, or freeze (without the rice) for up to 3 months.
Swaps: Any short-grain rice or even couscous can stand in for the sushi rice. Sweet potatoes can replace regular potatoes for a slightly sweeter stew.
Preserved lemon — brings a deep, salty-tangy brightness that fresh lemon can't replicate; it's the ingredient that makes this stew distinctive.
Chickpeas — add heartiness and protein, and hold their shape well through a long simmer.
Potatoes — make the stew filling and help thicken the broth as they soften.
Cumin, paprika, and turmeric — build a warm, earthy spice base that complements the tomatoes and preserved lemon.
Mom's Chickpea and Potato Stew
Ingredients:
- 30 ml (2 tbsp) olive oil
- 150 g (1 medium) onion, chopped
- 9 g (3 cloves) garlic, minced
- 400 g (2 medium) potatoes, cubed
- 480 g (2 15-oz cans) chickpeas, drained and rinsed
- 410 g (1 14.5-oz can) diced tomatoes
- 30 g (1 preserved lemon), rind only, finely chopped
- 480 ml (2 cups) vegetable broth
- 3 g (1 tsp) ground cumin
- 2 g (1 tsp) smoked paprika
- 1 g (1/2 tsp) ground turmeric
- 3 g (1/2 tsp) salt
- 0.5 g (1/4 tsp) black pepper
Equipments:
- Large pot or Dutch oven
- Cutting board and knife
- Rice cooker or pot (for the sushi rice)
Features:
Why These Ingredients:
Preserved lemon — brings a deep, salty-tangy brightness that fresh lemon can't replicate; it's the ingredient that makes this stew distinctive.
Chickpeas — add heartiness and protein, and hold their shape well through a long simmer.
Potatoes — make the stew filling and help thicken the broth as they soften.
Cumin, paprika, and turmeric — build a warm, earthy spice base that complements the tomatoes and preserved lemon.
Prep:
Rinse the chopped preserved lemon rind briefly under cool water if you want to mellow its saltiness before adding it to the pot.
Instructions:
- Sauté the aromatics: Heat the 30 ml (2 tbsp) olive oil in a large pot over medium heat. Add the 150 g (1 medium) onion, chopped and cook for 4-5 minutes, until translucent. Add the 9 g (3 cloves) garlic, minced and cook for 1 minute, until fragrant.
- Add potatoes and toast the spices: Stir in the 400 g (2 medium) potatoes, cubed, 3 g (1 tsp) ground cumin, 2 g (1 tsp) smoked paprika, and 1 g (1/2 tsp) ground turmeric. Cook for 2 minutes, stirring, to toast the spices.
- Simmer the stew: Add the 480 g (2 15-oz cans) chickpeas, drained and rinsed, 410 g (1 14.5-oz can) diced tomatoes, 30 g (1 preserved lemon), rind only, finely chopped, 480 ml (2 cups) vegetable broth, 3 g (1/2 tsp) salt, and 0.5 g (1/4 tsp) black pepper. Bring to a boil, then reduce heat and simmer, uncovered, for 25-30 minutes, until the potatoes are tender and the stew has thickened slightly.
- Taste and adjust: Taste and add more salt or preserved lemon if needed — it should taste bright and slightly salty-tangy, not flat.
- Serve: Spoon the stew over 555 g (3 cups) cooked sushi rice, or serve with warm naan or crusty bread for scooping instead. Garnish with 15 g (1/4 cup) fresh cilantro or parsley, chopped.
