Mexican Chickpea and Potato Stew
🌟Main ingredient:Chickpeas
✨secondary ingredients: potatoes and almond-milk
⏱️Cooking time: 30 minutes
🌶️Spice level: Not spicy
👨👩👦👦Number of diners: Couple
Ingredients
1
can
of
chickpeas,
drained
and
rinsed
2
potatoes,
peeled
and
diced
1
cup
almond
milk
1
onion,
chopped
2
cloves
of
garlic,
minced
1
teaspoon
cumin
1
teaspoon
paprika
Salt
and
pepper
to
taste
2
tablespoons
olive
oil
Cilantro
for
garnish
Cooking steps
In a large pot, heat olive oil over medium heat.
Add chopped onion and minced garlic, sauté until translucent.
Add diced potatoes, chickpeas, cumin, paprika, salt, and pepper. Stir well to combine.
Pour in almond milk, bring to a simmer, cover and let cook for 20 minutes, stirring occasionally.
Once the potatoes are tender, remove from heat and let it cool slightly before serving.
Garnish with fresh cilantro and serve with cooked rice as a side dish.
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