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Aladdin Curried Garbanzo Beans And Potatoes Recipe
by Global Cookbook

Aladdin Curried Garbanzo Beans And Potatoes
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  Servings: 6

Ingredients

  • 2 Tbsp. extra virgin olive oil - (to 3)
  • 1/4 c. diced celery
  • 1/2 c. diced white onion
  • 1/4 c. diced carrots
  • 1 Tbsp. chopped garlic
  • 3 x bay leaves
  • 4 c. chicken stock - (to 5)
  • 1/2 tsp cayenne pepper
  • 2 tsp minced fresh oregano
  • 1 tsp Madras curry pwdr
  • 1 tsp Indian curry pwdr
  • 1 tsp Thai curry paste
  • 1 lb boiling potatoes peeled, diced
  • 2 can garbanzo beans - (16 ounce ea)
  • salt and pepper
  • 1/2 c. minced parsley divided

Directions

  1. Heat the oil in a 12-inch skillet over medium-high heat. Add in the celery, onion and carrots and cook till the onion is translucent/soft, about 2 to 3 min. Add in the garlic and bay leaves and cook 2 min more.
  2. Add in 2 c. of chicken stock, the cayenne pepper, oregano, Madras and Indian curry powders, curry paste, potatoes and garbanzo beans. Stir to combine well. At this point, the stock should cover 3/4 of the mix; if necessary, add in more stock. Season with salt and pepper to taste.
  3. Heat the remaining stock in a saucepan over medium-low heat.
  4. Add in 1/4 c. of parsley to the skillet. Bring the stew to a boil, reduce the heat and simmer, covered, till the vegetables are soft, 45 min to 1 hour. As the stock evaporates, add in 1/2 c. hot stock to the stew at a time, as though making a risotto. The stew will thicken as it cooks.
  5. Just before serving, stir in the remaining parsley. Transfer the stew to a hot tureen or possibly bowl to serve. Serve with roasted leg of lamb, tandoori chicken skewers or possibly grilled curry fish filets.
  6. This recipe yields 4 to 6 servings.
  7. Comments: Look for cans of Madras curry pwdr at Indian and Asian markets, Indian curry pwdr at Indian markets and small cans of Thai curry paste at Asian markets.