Ingredients

• 2 15-ounce c chickpeas, rinsed, divided
• 3/4 cup water
• 1 tablespoon extra-virgin olive oil
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped (1 tablespoon)
• 1 jalapeño pepper, seeded and finely chopped
• 1 teaspoons ground cumin
• 1/4 teaspoon ground turmeric
• 12 ounces tomatoes, preferably plum tomatoes, seeded and coarsely chopped
• 1 pound potatoes, preferably Yukon Gold, peeled and cut into 1 1/2-inch cubes (4-5 potatoes)
• Salt & freshly ground pepper to taste
• Cayenne pepper to taste
• 1 small cucumber, peeled and sliced
• 1 small red onion, thinly sliced and separated into rings
• 1 tablespoon chopped fresh cilantro

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Cooking Directions

Step 1

Place 3/4 cup of the chickpeas and water in a blender or food processor and process until smooth; set aside.

Step 2

Heat oil in a large skillet over medium-high heat until sizzling. Add chopped onion, garlic and jalapeño and sauté until the onion is lightly browned on the edges, about 5 minutes. Add cumin and turmeric and stir to distribute evenly. Add tomatoes and the reserved chickpea puree; bring to a boil. Add potatoes, reduce heat and simmer, covered, until the potatoes are nearly done, 15 to 20 minutes.

Step 3

Stir in the remaining chickpeas. Simmer, covered, until the potatoes are tender (but not mushy) and the stew is heated through, another 5 to 10 minutes. Season with salt, pepper and ground red pepper. Serve garnished with cucumber slices, red onion rings and cilantro.