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Aladdin Curried Garbanzo Beans and Potatoes

Time 1 hour
Yields Serves 4 to 6
Aladdin Curried Garbanzo Beans and Potatoes
1

Heat the oil in a 12-inch skillet over medium-high heat. Add the celery, onion and carrots and cook until the onion is translucent, about 2 to 3 minutes. Add the garlic and bay leaves and cook 2 minutes more. Add 2 cups 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 mixture; if necessary, add more stock. Season with salt and pepper to taste.

2

Heat the remaining stock in a saucepan over medium-low heat.

3

Add 1/4 cup of parsley to the skillet. Bring the stew to a boil, reduce the heat and simmer, covered, until the vegetables are soft, 45 minutes to 1 hour. As the stock evaporates, add 1/2 cup warm stock to the stew at a time, as though making a risotto. The stew will thicken as it cooks.

4

Just before serving, stir in the remaining parsley. Transfer the stew to a warm tureen or bowl to serve.


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