Chickpea and Potato Stew

1. 1

   Saute onion, garlic and pepper flakes in a little water until soft.

2. 2

   Add tomatoes together with their liquid, potatoes, chick peas (drained), 1/4 of the basil (approximately), salt and pepper.

3. 3

   Add more water to reach the top of the potatoes.

4. 4

   Bring to a boil.

5. 5

   Reduce heat to medium low, cover, and simmer for 30-60 or more minutes, stirring occasionally.

6. 6

   The stew is done when the potatoes are cooked and just a little soft but not falling apart, and the sauce has thickened.

7. 7

   Larger batches might take more time.

8. 8

   When it is done, turn off the heat, stir in the remaining basil, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.