Ingredients

The following ingredients have 6 Servings
  • 4 - 5 fist sized potatoes, peeled and diced
  • 2 cups prepared chickpeas, rinsed and drained ((15 oz can or jar))
  • 1 medium onion, chopped ((about a cup))
  • 1 - 2 carrots, peeled and chopped ((about a cup))
  • 1 bell pepper, any color, seeded and chopped ((about a cup))
  • 1/4 cup raisins ((a small handful))
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cayenne
  • salt and pepper to taste
  • juice of one lemon
  • chopped parsley
  • olive oil

Instruction

  • Place the potatoes in a large dutch oven and cover with water. Bring to a boil and cook for 12 minutes or until the potatoes are cooked through but not mushy.
  • While the potatoes are cooking, saute the onions, carrots and bell pepper in a little olive oil.
  • When softened, add the chickpeas, raisins and season the mix with cumin, ginger, cinnamon, cayenne, salt and pepper.
  • Drain the potatoes and combine with the the sauteed veggies (I do this in the same pot the potatoes were cooked in).
  • Add the lemon juice, more olive oil and chopped parsley.
  • Stir gently to combine.
  • Serve warm or a room temperature.