Williams-Sonoma's Curried Chickpea and Potato Stew -

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Williams-Sonoma's Curried Chickpea and Potato Stew

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By Farina Wong Kingsley

Posted January 19th, 2008

This article is reprinted with permission from Williams-Sonoma: Food Made Fast Asian (Food Made Fast), by Farina Wong Kingsley, (2007, Williams-Sonoma)

Williams-Sonoma: Food Made Fast Asian (Food Made Fast)

Servings:	4
Author Notes:	Williams Sonoma, known for their upscale kitchenware shops, now offers busy cooks a fabulous new series of cookbooks - Food Made Fast. Every book in this well produced series contains recipes for tasty, wholesome, foods that can be prepared in a flash. Everything in these books is designed to help you cook more efficiently and make the most out of the limited time you spend in the kitchen. Each recipe can be made in three steps or less with a handful of easy to find ingredients.
Ingredients:	1 yellow onion, slightly chopped 2 tablespoons chopped ginger 4 cloves garlic, chopped 1 small red or green jalapeno chile pepper, seeded and chopped 1 1/2 tablespoons curry powder salt 4 tablespoons corn or peanut oil 2 large boiling potatoes, peeled and cut into small cubes 1/2 pound okra, fresh or frozen, trimmed and thickly sliced, optional 1 1/2 cups chicken or vegetable stock 1 can (14 1/2 ounces) chickpeas (garbanzo beans), drained and rinsed steamed rice for serving
Instructions:	15 Minutes Hands-On Time 1. Prepare the curry base – In a blender, combine 1 tablespoon water with the onion, ginger, garlic, and chile and process until a paste forms. In a small bowl, stir together the curry powder and 1/2 teaspoon salt. 2. Sauté the vegetables – Heat a large frying pan over high heat until very hot and add 2 tablespoons of the oil. Add the potatoes and sauté until lightly browned, about 5 minutes. Season with 1/4 teaspoon salt and, using a slotted spoon, transfer to a bowl. Return the pan to high heat and add 1 tablespoon of the oil. Add the okra, if using, and sauté until slightly crisp, about 5 minutes. Using the slotted spoon, transfer the okra to the bowl with the potatoes. 3. Cook the stew – Return the pan to medium-high heat and add the remaining 1 tablespoon oil. Add the onion-garlic paste and fry until fragrant, about 2 minutes. Stir in the curry powder and stock, mix well, and bring to a boil. Return the vegetables to the pan and add the chickpeas. Reduce the heat to low and cook, uncovered, until the potatoes are tender, 15 to 20 minutes. Taste and adjust the seasoning with salt. Serve with rice.