Chickpeas with Potatoes + Tomatoes

Wow. Seriously, wow. This is the first recipe that I've made from my new Deborah Madison Cookbook, and if they're all this good, I'm in big, BIG trouble.

This beautiful dish is deceptively delicious, especially considering how few ingredients it has. I had a feeling that I'd like it, specifically because it contains two of my favorite ingredients: chickpeas and potatoes. 

However, I had no idea I'd love it so much that I'd eat it twice in one day!

Oh, and not only is the final dish delicious, but it smells absolutely amazing while it cooks.

Trust me, there's nothing like the smell of olive oil and onion simmering away on the stove - and the combination of mashed garlic and coriander captivates the senses like nothing else.

Recipe: Chickpeas with Potatoes + Tomatoes
(printer-friendly version)
(a slightly modified Deborah Madison recipe)

1/3 cup extra virgin olive oil
1 large onion, chopped
3 red potatoes, peeled & diced into cubes (about the size of the chickpeas)
2 carrots, cut into 1/2-inch rounds
3 garlic cloves, mashed with 1 tsp. ground coriander
2 (15oz) cans chickpeas, rinsed & drained
1 (15oz) can diced tomatoes
1/2 cup water
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1 tsp. salt
fresh ground black pepper

1.) Heat the oil in a large skillet over medium-heat.
2.) Add the onion, & cook until it's lightly colored, stirring occasionally (about 7 mins).
3.) Add the potatoes, carrots, & garlic, cooking for 5 more mins.
4.) Add the chickpeas, tomatoes, water, salt, & a few grinds of pepper.
5.) Cover & gently simmer until the potatoes are tender, about 15 - 20 mins.
6.) Taste the stew, add salt if necessary, & then stir in the chopped fresh herbs.