Chickpea? Garbanzo bean? Chana? Call it what ever you want. It's my favorite legume! The reasons why are actually simple. 

For one, it's got your back in all kinds of situations, like a good neighbor. It's right there when you need it, whether it be for hummus, curries, stews, or salads. Beyond its versatility, it's dirt cheap to buy. Even if you forgo the dried route and go with canned beans, you won't break the bank to put together a tasty meal. Finally, it's nutritious, chock full of complex carbohydrates and protein. 

This dish, Lebanese in origin, is something like a symphony of flavors. Individually, none of the ingredients are that exciting. In fact, the ingredient list is deceptively short. Just a few pantry items and fresh herbs are needed. But, when combined together, a few simple ingredients take on a surprisingly complex flavor. 

The dish itself echoes the versatility of the legume. It can be served hot or cold. Want it as a side dish? The flavors meld well with a number of meat courses. Want it as a main vegetarian course? Great! It's more than capable, perhaps with a small side salad. 

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Chickpeas with Tomatoes and Potatoes

I promised a short ingredient list, right? Well here does.

If you're not a fan of potato skin, you can peel them. But I think they're fine unpeeled, and there's a lot of nutrition in the skin. Just be sure to wash them. 

Cut the potatoes into cubes roughly the size of chickpeas. Likewise, cube the carrots into roughly chickpea-sized pieces. 

Also, chop the onion.

After that, you can press the garlic and mash it with the coriander. And, of course the hard part, open the cans of tomatoes and garbanzo beans. 

Now, heat the oil in a skillet over medium heat and add the onions.

Cook until they are lightly colored, stirring occasionally. This should take about 8 minutes.

Now, add the potatoes, carrots, and garlic. 

Give everything a good stir to coat. 

Cook for 5 minutes more.

Now, add the tomatoes and chickpeas. 

Give it a good stir quickly and then season with salt and pepper. Then, add the water and give it a quick stir again. 

Cover and simmer gently until the potatoes are tender, 15 to 20 minutes. Stir occasionally throughout so everything cooks evenly. 

Once it's done, taste for salt and pepper. Now, add the chopped fresh herbs. 

Give it one last good stir and you're done!

Serve immediately or save for later. The dish reheats wonderfully. And as mentioned previously, it also is very nice served cold.

Enjoy!

INGREDIENTS

1/3 cup extra virgin olive oil

1 large onion, chopped

3 red potatoes , peeled and diced into cubes about the size of the chickpeas

2 carrots, cubed into chickpea-sized pieces

2 small dried chiles  

2 plump garlic cloves , mashed with ground coriander

1 can peeled, diced tomatoes

3 cups chickpeas , cooked, or 2 15-ounce cans chickpeas, rinsed

1/2 cup water or chickpea broth

1/4 cup chopped cilantro

1/2 cup chopped parsley

Salt and freshly milled pepper 

Recipe adapted from How to Cook Everything Vegetarian by Deborah Madison. Serves 4 - 6 people, depending on whether it is a side dish or a main dish.