Patate e Ceci, con Pomedoro e Basilico (Potato and Chickpea and Tomato Stew with Basil)

Contributed by KCIC member Mary Wooldridge

​This is a fast and easy dish that is full of flavour, packed with nutrients and meatless
​
Ingredients:
2 Tbsp olive oil
1 medium onion, finely chopped
2 large garlic cloves, minced
1  can cubed tomatoes 28 oz or 796 ml , blend chunky
3 medium potatoes peeled and diced
2 cups chicken broth or vegetable broth 500 ml
1 can chickpeas drained 19 oz or 540 ml
1/2 tsp paprika
1/2 tsp hot pepper flakes optional
Fresh Basil or 1/2 tsp dried basil
Salt and pepper
Romano cheese for garnish optional

Directions:

1. In a large heavy saucepan, heat oil over medium heat. Cook onion until tender 5 to 8 minutes
2. Add garlic and 1 cup of tomatoes and seasonings stirring often about 5 minutes
3. Add potatoes, chicken broth and rest of the tomatoes, cover and cook till potatoes are tender.
4. Add the chickpeas, reduce heat a bit and cook till chickpeas are tender
5. About another 10 minutes
6. Add seasonings and basil

Serve garnished in shallow bowl with Romano cheese and fresh basil