chickpeas and purple potatoes
Chickpeas and purple potatoes – the first of my leftovers to go. I know it seems like I’m obsessed with purple potatoes, but you should know that this is the first dish I made using them. Anyway, this meal could not be quicker or easier to make. It’s really adaptable to whatever your tastes are. It is also a take on a Lebanese bean and potato casserole.
1-1 1/2 cup of dried beans of your choice (I used 1 can of low sodium, rinsed beans)
1 1/2 tsp turmeric
1 clove garlic, minced
1 TBSP parsley, chopped
approximately 6 or 7 small purple potatoes (you will have to eyeball this depending on what you want your ratio of beans to potatoes to be)
2-4 TBSP olive oil
salt and pepper to taste
1/4 cup water
Scrub the potatoes, chop them into cubes. Chop up your parsley now, too. In fact, just grab all your herbage and things you’ll need now. Heat the olive oil in a skillet (preferably one with sides).
Add the potatoes and toss in the oil until they are golden brown. Once browned,
add 1/4 cup of water to the skillet and cover. The potatoes will steam for 7 minutes before being fork tender. If you can, resist the urge to lift the lid and check on things. Sure, shake the skillet every once and a while, but no opening.
While that’s happening, get out another skillet and heat up some oil. Dump the garlic and parsley in the oil, and fry it up for like 2 minutes, if that. Add this to the potatoes, along with your beans and turmeric. Toss everything together, and then serve.
This recipe may serve about 1-2 people, depending on how hungry you are.