The other day I looked in my cupboards and found a sad sight. I was down to the bare minimum in groceries since we are only days away from our big move. So I took two of the ingredients I had on hand (I’d just soaked and cooked some chickpeas and had a handful of new potatoes I’d just found in a surprise garden in the corner of our yard) and did a google search, where upon I found this recipe and modified it to suit what I had.

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The Result: This was super easy-to-make, had nice balanced flavours, was not too spicy for the kids to enjoy (and good golly did they like it!)

Notes: Don’t omit the butter! The buttery taste in this stew is FAB-U-LOUS! And in case you’re wondering what the other yummy looking dish is on my plate, that’s Chaya’s Comfy Cook Blog’s Portabello Mushrooms with Mediterranean Stuffing. Mm Mm!

Chick Pea Potato Curry Stew

2 1/2 cups vegetable broth

3 cups cooked chickpeas (1.5 – 14 oz cans)

1 cup tomatoes, diced (canned is fine)

1/2 jalapeño pepper, minced

6 new potatoes, diced (about 12 oz)

1 medium onion, diced

1 Tbsp butter

2 tsp fresh ginger, minced

1 tsp salt

1 tsp cumin

1 tsp coriander

1/2 tsp black pepper

Directions: Combine all of the ingredients into a large pot. Place over medium heat and stir to mix. Simmer vigorously for 35 minutes, uncovered. Serve over rice.

Serves 4.

Linked up at Foodie Friday at Designs by Gollum, Fight Back Friday at Food Renegade, Friday Food at Momtrends, Food on Friday at Ann Kroeker, Wholesome Whole Foods at Health Food Lover, Food Revolution Friday at Notes From The Cookie Jar, Friday Favorites at Simply Sweet Home, Just Another Meatless Monday at Hey, What’s For Dinner Mom? My Meatless Mondays at My Sweet and Savory, Two For Tuesdays Blog Hop at A Moderate Life, Tuesday Twister at GNOWFGLINS.

Welcome to Vegetarian Foodie Fridays! Where we’re not just Meatless on Mondays, but all week through! Hi! My name is Melodie and I’m a long time vegetarian who’s into real food, holistic nutrition, and healthy living but suffers from a sweet tooth! (I love homemade baked goods and ice cream). To learn more about why I became a vegetarian or why I choose to raise my children vegetarian please click on my links.

Carnival Guidelines

  • You do not have to be a vegetarian/vegan or have a vegetarian/vegan blog to participate.
  • Your dish must be completely meat-free (no meat based broths, etc). Eggs and dairy are fine. Desserts and other baked goods are welcome as are vegetarian friendly food-related and health posts.
  • Please link back to the carnival in your post.
  • Please use your best carnival manners.
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17 Responses to “Vegetarian Foodie Fridays: Chickpea Potato Stew”

  1. #1 alex@a moderate life Says:
    July 16, 2010 at 1:43 am
  2. #3 girlichef Says:

    July 16, 2010 at 8:10 am
  3. #4 the Grumbles Says:

    July 16, 2010 at 9:34 am
  4. #5 Debbi Does Dinner Healthy Says:

    July 16, 2010 at 9:54 am
  5. #6 Sarah @ FFP Says:
    July 16, 2010 at 11:24 pm
  6. #7 Food on Fridays: Zucchini Recipes « Says:

    July 16, 2010 at 11:38 pm
  7. #8 Satakieli Says:

    July 17, 2010 at 2:15 am
  8. #9 alex@a moderate life Says:
    July 17, 2010 at 5:01 pm
  9. #10 Alexandra Says:

    July 17, 2010 at 9:32 pm
  10. #11 Chaya Says:

    July 18, 2010 at 2:00 am
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    July 18, 2010 at 2:01 am
  12. #13 Jerri Says:
    July 22, 2010 at 1:13 am
  13. #14 BluebirdMama Says:

    August 14, 2010 at 1:34 pm

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