Bring a medium saucepan of water to a boil, add the potato, boil for about 10 minutes, until cooked through, then drain. UK readers: click to buy these ingredients from OcadoPersian-style chickpea stewSunny delight: Alexis Gauthier’s Persian-style chickpea stew. Stir in all the spices except the saffron, and cook on a very low heat for another 10 minutes. Taste the stew, adjust the seasoning to taste, then ladle into a serving bowl and spoon the diced fresh tomato on top. Scatter over the almonds, desiccated coconut and fresh coriander, and eat just as it is, or with plain rice or couscous.

Source: The North Africa Journal January 08, 2022 07:50 UTC