For this hearty dish, I used my recipe for Eggplant, Tomato, and Chickpea Stew as a base. Since it was the middle of winter and eggplants were not in season, I substituted potatoes instead. The result was a delicious and comforting winter stew.
1 tablespoon extra virgin olive oil
1/3 cup chopped yellow onion
1 yellow bell pepper, cut into julienne strips
1 clove garlic, minced
1/2 teaspoon paprika
2 tablespoons tomato paste
1 pound red potatoes, or other waxy potatoes, peeled or unpeeled as desired, cut into 1/2-inch dice
2 cups vegetable broth
1 can (14.5 ounces) diced tomatoes (preferably petite-cut), undrained
1 can (15.5 ounces) chickpeas, drained and rinsed
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley, plus additional for garnish as desired
In a deep skillet or Dutch oven, heat the olive oil in a skillet over medium heat. Add the onion and bell pepper, and saute for 2-3 minutes, until soft.
Add the garlic and paprika, and saute for another minute or two. Do not let the garlic burn.
Add the tomato paste and cook, stirring, for another minute.
Add the potatoes, broth, diced tomatoes, and chickpeas, along with salt and pepper to taste. Raise heat to high, and bring almost to a boil. Reduce the heat to low. Cover, and simmer, stirring occasionally, for 60 minutes, or longer as needed, until the potatoes are tender.
Uncover, and stir in 1 tablespoon of the parsley. Simmer, uncovered, over medium heat for another 2-3 minutes, or longer as needed, to blend all the flavors and reduce the sauce to a nice stew consistency.
Sprinkle with additional parsley, as desired, and serve.
-- 4 servings