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Chezi's Chickpeas
Chezi, who taught it to Eve
A favorite stew from a dear relative with an unusual nickname. This easy dish features tomatoes and potatoes along with two kinds of onions, and garlic, of course. It can be made a day ahead as the flavors get even better with time.
120 ml 1/2 c. chopped onion
230 g1/2 lb. small boiling potatoes, cut into 1/4 inch slices
3-4 T. olive oil
680 g1 & 1/2 lb. tomatoes, peeled, seeded and chopped fine or a 28-oz. can plum tomatoes, not drained, chopped fine
470 ml2 c. drained cooked chickpeas
2 garlic cloves, minced
120 ml1/2 c. minced fresh parsley leaves
79 ml1/3 c. thinly sliced scallion greens
salt & pepper
cayenne to taste
cumin to taste (optional)--Chezi's suggestion to "jazz it up"
pita bread as an accompaniment
In a large heavy skillet or soup pot, cook the onion and potatoes in the oil over medium heat, stirring, till onion is golden. Add the tomatoes with their juice and cook, stirring, until potatoes begin to soften. Stir in the chickpeas and garlic, bring the mixture to a boil, and simmer it, covered, for 15 minutes or more, adding spices near the end. (The stew improves in flavor if uncovered and cooled to room temperature, then covered and chilled overnight.) Stir in the parsley and scallions and serve with pita bread.