keito potato


Lemony Potato Stew
May 19, 2010, 6:38 pm
Filed under: main dishes, recipes | Tags: , , , , , , ,

This Mediterranean stew helped me earn a reputation in college as a cook. Madhur Jaffrey’s World of the East Vegetarian Cooking was one of my 2 cookbooks in college, and was formative in shaping my sensibility as I experimented in my tiny college apartment kitchen. This stew became a favorite, and I made it so often that my roommates affectionately called it “The Red Stuff.”

It’s a simple, earthy stew, but the simplicity is far from boring. The clean flavors have kept my friends happy over the years, and it is a great addition to a potluck. This recipe feels like an old friend, and I can’t believe I didn’t share it will all of you sooner.

I usually serve the stew over rice or bulgar pilaf, but today I poured it over a piece of toast from a rustic loaf. That made the stew seem even more homey, almost like an Italian bread soup.

I have strayed from Madhur Jaffrey’s original recipe in increasing the amounts of garlic and lemon juice.

LEMONY POTATO STEW

4 medium size potatoes
6 tablespoons olive oil
4 cloves garlic
2 medium size onions
14 oz whole canned plum tomatoes
14 oz canned chickpeas
1 1/2 to 2 teaspoons salt, or to taste
1/8 teaspoon freshly ground black pepper
2-3 tablespoons lemon juice

METHOD:

Boil the potatoes in their jackets. Drain. When they are cool enough to touch, peel and roughly chop them.

Roughly chop the onions. Mince the garlic.

Grate the canned tomatoes with a cheese grater into a bowl. This is a trick that will given them a rough and rustic texture You will use both the tomatoes and their canning juice. Rinse and drain the canned chickpeas well in a colander.

Heat the oil in a 10-inch skillet over medium heat. When hot, put in the garlic and onions. Stir and fry until onions are translucent, turning the heat down if necessary. Add the tomatoes and their juice. Stir and cook for 1 minute.

Add all the remaining ingredients (potatoes, chickpeas, salt, pepper, lemon juice) plus 1 cup water. Bring to a boil. Cover. Lower the heat and simmer gently for 20 minutes.

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2 Comments so far
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And a really nice compliment to Korean barbeque at our church picnic last Sunday. You can make this again for us anytime! Mom

Comment by Leann Augsburger

[…] dishes to cook in college.  My roommates usually requested this curry or the Mediterranean Lemony Potato Stew.  Both recipes come from Madhur Jaffrey’s World of the East Vegetarian Cooking, which was […]

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