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Creating Gluten Free and mostly healthy recipes

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Turkish Chickpea & Potatoes

March 11, 2015 by Peter Block 36 Comments

Turkish Chickpea & Potatoes

This Turkish chickpeas & potatoes were a side dish for our Goat Stew.  I saw this recipe and it was referred to as a stew.  I think of stew with some more liquid in the dish.  I think of the consistency of this dish is more of a paste.  Not withstanding the question of is this a stew or is this or a paste, this Turkish Chickpea & Potatoes are awesome.  

"Turkish Chickpea & Potatoes   #Turkish #chickpeas #potatoes  / feedyoursoul2.com"

Turkish Chickpea & Potatoes

 

"Turkish Chickpea & Potatoes   #Turkish #chickpeas #potatoes  / feedyoursoul2.com"

 The main spice in this dish is a known as a Baharat.  Baharat is a mixture of cumin, coriander, mint, black pepper, clove, nutmeg, cardamon, cinnamon and paprika.  This is one time that I bought the spice already combined.  You have heard in recent posts about the Evanston Spice House.  They have so many exotic spices.  In my Goat Stew, I used Ras El Hanout.  You can find so many different spices here if you like to cook exotic dishes.  Check it out if you live anywhere near Evanston.

"Turkish Chickpea & Potatoes   #Turkish #chickpeas #potatoes  / feedyoursoul2.com"

 As I wrote the other day, this meal was prepared for some really good friends of my wife and mine.  These friends are also great cooks themselves.  It is so fun to cook for these friends and have these friends also share in the cooking.  They are so willing to explore different foods as I am.  So they are always game to try anything.  They know when they are invited over, the question is not what can I bring but what is the theme.

Turkish Chickpea & Potatoes

Turkish Chickpea & Potatoes

 

Turkish Potatoes & Chickpeas
2015-03-11 00:33:06
Potatoes and chickpeas in a Turkish spice of Baharat.
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Ingredients
  1. 2 Tbsp grape seed oil
  2. 1 large onion, diced
  3. 2 garlic cloves, thinly sliced
  4. Sea salt
  5. 1 tablespoon tomato paste
  6. 2 tablespoons Turkish baharat
  7. 1/2 teaspoon cayenne pepper
  8. fifteen-ounces crushed tomatoes
  9. 1 pound Yukon gold potatoes, cut into bite-sized chunks
  10. 1 cup vegetable stock
  11. 2 1/2 cups cooked chickpeas
Instructions
  1. Over medium heat slowly cook the diced unions until they start to soften. Add the garlic and cook for another one minute.
  2. Then add the tomato paste and cook until it starts to brown. This brings out a natural sweetness.
  3. Stir constantly when the tomato paste is added.
  4. Add the Baharat and the cayenne and cook for a minute.
  5. Add the vegetable stock and mix.
  6. Add potatoes and cook until they are just tender. This will take 10 - 15 minutes.
  7. Add in the chick peas and cook for another 15 minutes.
  8. Serve and enjoy!
Feed Your Soul Too https://www.feedyoursoul2.com/
Onions in Skillet.

Onions in Skillet

Onions in Skillet

Tomato Paste Added.

Tomato Paste Added

Tomato Paste Added

Spices Added.

Spices Added

Spices Added

 Crushed Tomatoes Added.

Crushed Tomatoes Added

Crushed Tomatoes Added

Potatoes Added.

Potatoes Added

Potatoes Added

 Chickpeas Added.

Chickpeas Added

Chickpeas Added

 Plated.

"Turkish Chickpea & Potatoes   #Turkish #chickpeas #potatoes  / feedyoursoul2.com"

Turkish Chickpea & Potatoes

 

 

Filed Under: Sides Tagged With: black pepper, cardamon, chickpeas, cinnamon, clove, coriander, cumin, mint, nutmeg, paprika, tomato paste, vegetables

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Reader Interactions

Comments

  1. Mala

    February 23, 2021 at 9:30 pm

    Why does it say I need a 15 oz can of tomatoes and then it is nowhere in the recipe?

    Reply
    • Peter Block

      February 24, 2021 at 9:13 am

      Sorry if the recipe is not clear. There is a can of crushed tomatoes added after the onions are softened and the spice is added. The step by step pictures provide a roadmap if that helps. I hope you enjoy!

      Reply
  2. Kylee from Kylee Cooks

    June 7, 2016 at 4:14 pm

    This is absolutely up my alley. Those warms spices, blending perfectly with the chickpeas and potatoes – with a pop of green at the end.

    It looks like an amazing and flavorful dish, Peter!

    Reply
    • Peter Block

      June 7, 2016 at 8:33 pm

      I need to take your description and re-write my post. Your words were so elegant.

      Reply
  3. Kate

    June 7, 2016 at 3:54 pm

    Growing up my best friends mom was turkish. She made AMAZING food and she had a dish similar to this! I am excited to give this one a try!

    Reply
    • Peter Block

      June 7, 2016 at 8:35 pm

      That is so cool. What a great memory. I am so glad that this brought you back to that place.

      Reply
  4. Immaculate

    June 7, 2016 at 1:16 pm

    These turkey stewed potatoes and chickpeas are just the way I grew up cooking them. Tons of flavor and potatoes. YUM!

    Reply
    • Peter Block

      June 7, 2016 at 8:38 pm

      So cool that you grew up eating these potatoes.

      Reply
  5. Kathrina

    June 7, 2016 at 12:55 pm

    This looks so good, and I’m loving the flavors in the spice blend! I want to try making some. I’ve never paired potatoes with chickpeas before, but I love both of them so I will definitely give it a try!

    Reply
    • Peter Block

      June 7, 2016 at 8:38 pm

      I am not sure I paired potatoes and chickpeas before this recipe either but they went so well together.

      Reply
  6. dooseet

    March 13, 2016 at 5:44 am

    I love chickpeas and this meal looks stunning πŸ™‚ and so warm and comfy πŸ™‚

    Reply
    • Peter Block

      March 13, 2016 at 1:53 pm

      I am really learning to appreciate chickpeas.

      Reply
  7. Rebekah | Kitchen Gidget

    March 13, 2016 at 5:17 am

    Two of my favorite ingredients in one dish – potatoes and chickpeas! I’ve never heard of baharat, but I wish I would have gone to The Spice House when I lived in IL!

    Reply
    • Peter Block

      March 13, 2016 at 1:54 pm

      YOu used to live here? Cool. The spice shop is a must for an home chef.

      Reply
  8. Renee

    March 12, 2016 at 5:39 pm

    Thanks for sharing! I needed a new option for meatless Monday and this looks great!

    Reply
    • Peter Block

      March 13, 2016 at 1:55 pm

      We can all use new ideas for meatless Monday.

      Reply
  9. Helen @ family-friends-food.com

    March 12, 2016 at 5:10 pm

    This looks wonderful! As a (mostly) vegetarian I would happily tuck into a big bowl of this as my main course πŸ™‚

    Reply
    • Peter Block

      March 13, 2016 at 1:56 pm

      My wife and I are trying to eat more and more vegetarian and vegan dishes. There is plenty of ideas out there. Just have to do more research.

      Reply
  10. Bella B (xoxoBella)

    March 12, 2016 at 5:08 pm

    This looks so hearty and flavourful! I need to look for that spice blend.

    Reply
    • Peter Block

      March 13, 2016 at 1:57 pm

      It is out there if you go to a specialty spice shop. Would not be that hard to make yourself either.

      Reply
  11. Susie Gall

    March 12, 2015 at 8:15 am

    I have now fallen in love with a new spice blend. This looks phenomenal!! Thanks, Peter.

    Reply
  12. Thalia @ butter and brioche

    March 11, 2015 at 11:15 pm

    I sure do love my Middle Eastern flavours.. so this Turkish chickpea & potato dish is ideal for me. I love how super easy it is and how it’s vegetarian as well – perfect for me to make for my family Peter!

    Reply
  13. Linda (Meal Planning Maven)

    March 11, 2015 at 5:32 pm

    Peter, I love the flavor profile you chose for this dish plus I know the ease of preparation will be appreciated by many.I saw baharat at one of the outdoor food markets we visited during our trip to Israel. I will have to bring some back next time we visit or try to locate it online. Thanks for another wonderful dish!

    Reply
  14. Nicole Neverman

    March 11, 2015 at 3:07 pm

    Really beautiful way to spice up chickpeas and potatoes. Sounds absolutely delicious!

    Reply
  15. Catherine

    March 11, 2015 at 10:57 am

    Dear Peter, I agree with you, I do not see this dish as a stew. It looks and sounds hearty and flavorful…a perfect side to your Goat stew. Have a wonderful afternoon, Catherine

    Reply
    • Peter Block

      March 11, 2015 at 11:29 am

      Thx so much Catherine. If one was desiring a stew, just add more stock and you have a vegetarian entree.

      Reply
  16. mausie sylvani

    March 11, 2015 at 10:49 am

    I would love to try your interesting recipe but what is “baharat”?Can I substitute any oil?

    Reply
    • Peter Block

      March 11, 2015 at 11:31 am

      Here is a link to a recipe for baharat which is a spice mixture. Hope this helps – http://www.food.com/recipe/baharat-spice-blend-224763

      Reply
  17. Janette@culinaryginger

    March 11, 2015 at 9:56 am

    My favorite way to add lots of flavor is cooking with spices but I’ve never tried baharat, you’ve inspired me, great dish.

    Reply
    • Peter Block

      March 11, 2015 at 11:32 am

      Thank you Janette. This is your kind of dish.

      Reply
  18. Sam @ pancakewarriors

    March 11, 2015 at 9:28 am

    This sounds heavenly. Love that you introduced me to a new spice blend. Certainly one I would have to buy already blended up. Sounds like a lovely combo of flavors.

    Reply
    • Peter Block

      March 11, 2015 at 11:33 am

      Thx Sam. Here is a link to a spice blend recipe to make it at home – http://www.food.com/recipe/baharat-spice-blend-224763

      Reply
  19. linsy

    March 11, 2015 at 8:37 am

    could you explain what goes in that turkish baharat masala?

    Reply
    • Peter Block

      March 11, 2015 at 11:34 am

      Thx for asking Linsy. Here is a link to one spice blend recipe for Baharat – http://www.food.com/recipe/baharat-spice-blend-224763

      Reply
  20. swasthi

    March 11, 2015 at 8:28 am

    wow, this looks so delicious.

    Reply
    • Peter Block

      March 11, 2015 at 11:35 am

      Thank you very much.

      Reply

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