Turkish Potatoes & Chickpeas

• Produce

  • 2 1/2 cups Chickpeas, Cooked
  • 2 Garlic cloves
  • 1 Onion, large
  • 15 oz Tomatoes
  • 1 lb Yukon gold potatoes

• Canned Goods

  • 1 tbsp Tomato paste
  • 1 cup Vegetable stock

• Baking & Spices

  • 1/2 tsp Cayenne pepper
  • 1 Sea salt

• Oils & Vinegars

  • 2 tbsp Grape seed oil

• Other

  • 2 tablespoons Turkish baharat

Found on feedyoursoul2.com

Description

Ingredients

• 2 Tbsp grape seed oil
• 1 large onion, diced
• 2 garlic cloves, thinly sliced
• Sea salt
• 1 tablespoon tomato paste
• 2 tablespoons Turkish baharat
• 1/2 teaspoon cayenne pepper
• fifteen-ounces crushed tomatoes
• 1 pound Yukon gold potatoes, cut into bite-sized chunks
• 1 cup vegetable stock
• 2 1/2 cups cooked chickpeas

Directions

• Over medium heat slowly cook the diced unions until they start to soften. Add the garlic and cook for another one minute. Then add the tomato paste and cook until it starts to brown. This brings out a natural sweetness. Stir constantly when the tomato paste is added. Add the Baharat and the cayenne and cook for a minute. Add the vegetable stock and mix. Add potatoes and cook until they are just tender. This will take 10 – 15 minutes. Add in the chick peas and cook for another 15 minutes. Serve and enjoy!